Plating procedure: Peel and de-vein the shrimp and marinate with half of the chopped garlic, half of the olive oil, and the ground black pepper. Prepare the tomatoes by blanching in boiling water for 30 seconds and then peel. Squeeze the seeds out and rough chop.
In a hot sauté pan on high heat place the shrimp with the remaining olive oil. Sauté briefly until the shrimp turns pink on one side. Add the remaining garlic and sauté for a moment to coat the shrimp. Add the white wine, clam juice, and tomatoes to the pan and bring back to a boil, reduce to a simmer and add the marinara sauce, basil, and garlic butter. Add the shell pasta and simmer for a couple minutes. Check the sauce for flavor and add salt and pepper if needed.
Serve immediately in a hot pasta bowl.Makes 4 Source: