Pasta with Shrimp and Tomato Cream Sauce

Smaller tomatoes, such as cherries or grapes, have a brighter fruit flavor than larger tomatoes. Pay attention to bright options such as "orange sunny gold" and "purple black cherry". Cherry tomatoes only need a few minutes in a hot pan before they soften and release their naturally sweet juice. For the best flavor, use fresh shrimp, not frozen, and do not overcook them, otherwise the shrimp will become stiff. Anise notes of tarragon complement cherry tomatoes and cream, but you can substitute basil or oregano.
Prepare the pasta according to the instructions on the package; drain and keep warm.Meanwhile, melt the unsalted butter in a large skillet over medium-high heat. Add the cherry tomatoes and cook, stirring occasionally, until they start to burst and lose juice, about 3-4 minutes. Add the chopped shallots and garlic and cook, stirring occasionally, until fragrant, about 1-2 minutes. Add the prawns and cook, stirring occasionally, until the prawns are opaque, about 2 to 3 minutes. Sprinkle the tomato-shrimp mixture with salt and pepper and stir in the heavy cream. Cook, stirring occasionally, until the sauce is slightly thickened, about 1-2 minutes. Add chopped fresh tarragon and cooked pasta and serve immediately.