1 pound peeled and cooked medium shrimp (70 to 110 per pound), defrosted (see Recipe Note)
1/4 cup heavy cream
3 quarts water
1 tablespoon sea salt
1 pound linguine or other long pasta
3 tablespoons olive oil
2 medium shallots, chopped
1 large clove garlic, minced
1/2 teaspoon sea salt
1/2 cup Chardonnay or other dry white wine
2 medium (about 1/2-pound) Roma or San Marzano tomatoes, sliced lengthwise through the stem
Basil leaves to garnish (optional)
Remove the shrimp and heavy cream from the refrigerator and place on the counter to allow them to come to room temperature while you prepare the rest of the recipe.
Bring the water to a boil in a large (5- to 6-quart) pasta pot over high heat. Once the water comes to a boil, add the 1 tablespoon sea salt, stir to dissolve, and then add the pasta. Bring back up to a rolling boil, lower heat to medium-high, and let cook until al dente, about 7 minutes or according to package instructions.
Ladle a cup of pasta water into a measuring cup and set aside, then drain the pasta into a colander.
While the pasta is boiling, prepare the sauce. Heat the olive oil in a large skillet over medium-low heat. Add the shallots, garlic, and 1/2 teaspoon sea salt to the skillet, and sauté until soft and translucent, but not browned, 3 to 5 minutes. Add the wine to the skillet and stir.
Using a box grater or flat grater, grate the tomatoes, flesh side against the grater, directly into the skillet. The tomato flesh will be grated, but the skins will not. Discard the skins.
Stir the tomatoes into the skillet sauce and bring up to a simmer. Cook until the sauce has thickened slightly and no raw alcohol aroma remains, about 5 minutes. Add the drained pasta, shrimp, and cream to the skillet, and toss to combine. If the sauce is too dry, add a splash of pasta water.
Use a pasta server or tongs to arrange the pasta in individual servings, twirling it into a spiral as you nestle it onto the center of each plate. Garnish with basil and serve immediately.