1/4 cup sliced shallots
2 Tbsp Olive oil
1 can (14oz) diced tomatoes with garlic and spices.
1 Tbsp chopped fresh basil
1/2 cup heavy cream
1/2 lb. cooked shrimp (shelled) or lobster
1/8 tsp. cayenne pepper
9 oz. cooked hot linguini *see note (buy the refrigerated kind)
1/3 cup julienned basil leaves

In skillet over medium high heat saute shallots in olive oil for 4 minutes or until soft. Add undrained tomatoes and the 1 Tbsp of basil and simmer 5 minutes. Add cream and boil 2 to 3 minutes to thicken. Add shrimp and cayenne and heat until hot. Toss with pasta and juliened basil. Serve garnished with parmesan cheese.

*note, since the pasta (the fresh kind you buy in the refrigerated section) only takes 2 minutes to cook I dropped it into the boiling water when I added the cream to the tomatoes.