Shrimp and Tomato Pasta

I always feel so fancy when I make this for dinner! Despite it being kinda fancy-schmancy and super delicious; it's not difficult to make! This is one of my favorite dinner recipes and a go-to in our house. It's great left over and would be good for lunch too! You can make a lot of it at once if you are cooking for a crowd, or just a little if you're dining alone!
I honestly don't remember where I got this recipe...I've been making it for awhile now so I have it memorized and I'm sure it's changed a lot from the original as I've experimented with the recipe myself; I will give you my version!

2 Tablespoons butter

1 Tablespoon oil

1/2 pint of cherry tomatoes (halved)

1 Tablespoon minced garlic

1/8-1/4 teaspoon red pepper flakes (optional)

1/4 cup dry white wine

1/4 cup chicken stock

2 Tablespoons pre-made pesto sauce

1/4 cup milk

~20 raw jumbo shrimp (peeled, deveined and tails off)

~ 7 oz. pasta

1. Start by putting your pasta on to boil in a large pot of salted water. Cook your pasta until it's 

"al dente" as the pasta will finish cooking in the sauce at the end.

2. Heat butter and oil on medium-high heat in a large pan until bubbly.

3. Add minced garlic and cherry tomatoes and red pepper flake; cover and let simmer until tomatoes start to burst.

4. Smash cooked tomatoes (if you like your tomatoes more whole, skip this step)

5. Add white wine, simmer and let reduce about 5 minutes.

6. Add chicken stock, and pesto; stir.

7. Whisk in milk

8. Add shrimp and cook until shrimp are pink (do not over cook as shrimp will become rubbery)

9. Toss sauce with drained pasta over heat for 2-3 more minutes.

10. Serve with grated Parmesan cheese and garlic bread.

Enjoy!!