1 pound Rock Shrimp, deveined, rinsed and patted dry
4 tomatoes, chopped (preferably seeded and skinned)
4 cloves garlic, minced or pressed
2 shallots, minced
1 cup dry white wine
2 cups dried penne pasta
2 tbsp. olive oil
2 tbsp. butter
Pepper (preferably Aleppo pepper)
½ cup grated parmesan
¼ cup chopped Italian parsley
Bring six quarts of water to a boil and cook pasta using package instructions.
Heat a large saucepan or skillet over medium heat. Add olive oil. When fragrant, add shallot and sauté until soft, about one minute. Add garlic and cook for one minute while stirring. Add fresh tomatoes and cook until melted, about five minutes. Add white wine and return to simmer. Add rock shrimp and cook until shrimp are cooked through, about four minutes. Turn off heat and add butter, stirring to melt. Drain pasta and add to saucepan. Season with salt and pepper, then toss to combine (check seasoning) and divide into four warm bowls.
Sprinkle with grated Parmesan and chopped parsley.