Insert a knife into the shrimp belly and completely open the head and body. This will expose the veins, so remove them. Leave the tails. The back shell is connected.
Add olive oil and garlic to a frying pan and heat. Once fragrant, place the shrimp body-down on the pan and heat for 1 minute. At the same time begin to boil the pasta.
Add white wine and cook on high heat, cooking off the alcohol.
Add tomato sauce. Once it starts to bubble add some of the pasta water for a thick sauce.
Add the heavy cream. Once it starts to simmer, stop the heat.
Add your boiled pasta and toss with the sauce.
Transfer to a plate and top with the shrimp and the remaining sauce.
Story Behind this Recipe
At my favorite Italian restaurant, they had a shrimp basil cream pasta. I tried to imitate it with red shrimp and it turned out pretty well.
By cutting the shrimp head and cooking the shell you get a sauce with a nice thick flavor. Remove the body from the shells and it'll be easier to eat. When cooking the shrimp adding a bit of basil is also delicious.