Dario and Irina's Creamy shrimp pasta

Heat olive oil in a large sauté pan over medium-high heat. Add in largest prawns first, then next size down until all shrimp are in the pan. Sauté for just a couple of minutes, turning frequently, until prawns turn pink in color. Remove prawns from pan and set aside to cool. Cook the pasta in salted boiling water to al dente. Strain and set aside.
Using the same sauté pan, add 2 tbsps butter and chopped garlic. Do not overcook, ok to brown garlic just slightly. Add cherry tomatoes and remaining butter. Stir in heavy cream.

While sauce is cooking, remove the shells from all the cooked prawns. Remove the tails from all the cooked prawns, preserving four to be set aside as a garnish for each serving. Cut up shelled and de-tailed prawns into 1-inch chunks (bite size) and add to sauté pan. Turn up heat to medium-high and add chardonnay and pinch of red pepper flakes. Stir to coat prawns with sauce.

Add cooked pasta and toss to coast with prawns and sauce.
Serves 4. Garnish each serving with a single whole cooked prawn.

Deliciously paired with your choice of V. Sattui Winery Chardonnay and your favorite people!