Creamy Penne Pasta with Shrimp and Dried Tomatoes
Serves 8

1 pound penne pasta
1 tablespoon sea salt
2 tablespoons extra virgin olive oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 1/2 pounds medium shrimp, peeled
1/2 cup dry white wine
2 large tomatoes, seeded and chopped
20 dried tomato halves, julienned
1/2 cup chicken stock
1 cup heavy cream
1/4 cup minced parsley
salt and pepper, to taste

Heat a large stockpot of water to boiling over high heat. Add penne pasta and sea salt and cook until just barely al dente. While pasta is cooking, heat a large saute pan over medium high heat and add the olive oil. When oil is hot, add onion and cook until slightly softened, about 2 minutes. Add garlic and cook for an additional minute. Sprinkle shrimp lightly with salt and pepper, then add shrimp to pan and cook, allowing them to sear on one side for 30 seconds. Deglaze pan with the wine, then add tomatoes, dried tomatoes, chicken stock and heavy cream. Bring to a boil, then reduce heat and simmer until sauce thickens slightly, about 2 minutes. Drain pasta, reserving some of the pasta water, and add cooked pasta to the sauce; toss well to combine, adding some pasta water to loosen sauce if necessary. Remove from heat, toss with fresh parsley and salt and pepper to taste.