1 lb. penne pasta
1/4 c. olive oil
1 lb. medium shrimp, peeled and deveined
4 cloves garlic, minced
1/2 tsp. kosher salt, plus extra for seasoning
1/2 tsp. freshly ground black pepper, plus extra for seasoning
1 (15 oz.) can whole tomatoes, drained, roughly chopped
1/2 c. chopped fresh basil leaves
1/2 c. chopped fresh flat-leaf parsley
1/4 tsp. crushed red pepper flakes
1 c. white wine
1/3 c. clam juice
3/4 c. heavy cream
1/2 c. grated Parmesan
Cook pasta in large pot of salted, boiling water until tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 tsp. salt, 1/2 tsp. pepper. Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 c. basil, 1/4 c. parsley and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 c. of the Parmesan, the cooked shrimp, the cooked pasta and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.