Step 1

Combine the half and half, chicken broth, hot sauce, honey, and seasonings in a large measuring cup with spout. Measure out remaining ingredients before beginning.

Step 2

Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.

Step 3

Pro Tip: I leave the shell on during cooking as it really helps ensure that the shrimp doesn't get overcooked, which is easy to do. Then I let it cool and remove the shell/tail afterwards.

Step 4

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce. Turn heat off.

Step 5

Begin boiling a separate pot of salted water for the pasta while you prepare the sauce as outlined below.

Step 6

Add the wine to the same skillet that you used to cook the shrimp and set the heat to medium. Let it bubble gently and reduce by half. Add the butter and the garlic and cook for 2 minutes. Add the flour and tomato paste and stir continuously for 2 more minutes.

Step 7

Reduce heat to medium-low. Add the half and half mixture (from step in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.

Step 8

Add the cream cheese and stir to combine. Stir in the drained diced tomatoes. (Pro Tip: Reserve the juice for the end in case you prefer to thin the sauce out later.)

Step 9

Let the sauce simmer gently, partially covered, while you boil pasta to al dente according to package instructions. Set a timer, don't overcook it. Drain once cooked.

Step 10

Reduce heat of the sauce to low and gradually sprinkle in the Parmesan cheese. Taste the sauce and add a pinch of salt if desired, note that the shrimp adds salty flavor as well.

Step 11

Add the drained pasta and use kitchen tongs to toss and combine. Add the shrimp back and allow it to heat through, 1-2 minutes.

Step 12

Garnish with parsley and serve!