1: Boil pappardelle pasta al dente and reserve pasta water.
2: In a skillet on medium-high heat, add butter, garlic, and shrimp. Sauté until shrimp turn pink, then set aside.
3: In a skillet on medium heat, add olive oil and minced garlic. Stir until garlic becomes fragrant.
4: Add in sliced cherry tomatoes and 1/4 cup pasta water. Turn down heat to simmer.
5: As the tomatoes start cooking, smash them a bit with your cooking utensil and keep stirring.
6: Mix in chopped basil, heavy cream, and pesto.
7: Add in 2 tablespoons of pasta water and the cooked pappardelle pasta.
8: Mix in the cooked shrimp and top with grated parmesan.
