Shrimp and Pasta in Tomato Cream Sauce

1 box (16 ounces) linguini or fettuccini, cooked al dente
2 tablespoons butter
Pinch of red pepper flakes
3 to 4 garlic cloves, minced
1 pound uncooked shrimp, peeled and deveined
1 can (28 ounces) diced tomatoes with juice
¾ cup sour cream
½ cup dry white wine or chicken stock
2 teaspoons dried basil
Pinch of salt
A few tablespoons shredded Parmesan cheese

Heat butter in large skillet. Add red pepper and garlic to pan and sauté 30 seconds, stirring constantly. Add shrimp and sauté 1 minute. Stir in tomatoes and next 4 ingredients, bring to a boil, stirring often. Reduce heat and stir in pasta and cook until heated. Top with shredded Parmesan cheese before serving.

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