Spicy Shrimp Pasta

This dish is Italian-inspired, but I have no clue what its actual Italian name would be. It's creamy, spicy, and with a nice hint of wine. Basil also helps give it a wonderful aroma. Serve it with a side of homemade garlic bread, and you have a great meal.

Ingredients:
2 lbs shrimp, peeled and de-veined.
1 lb penne pasta.
1/3 c. white wine, or a shot of brandy.
1 1/2 c. heavy cream.
1/2 tsp. crushed red pepper.
2 tblsp. flour.
1 can diced tomatoes, Italian style. You can also use fresh tomatoes and season with oregano, basil, and just a dash of fennel.
1 onion, chopped.
3 cloves of garlic, minced.
2 tblsp. olive oil.
3 tblsp. chopped fresh basil, or 1 1/2 tsp. dried.
salt, to taste.

Boil the pasta until al dente, drain and set aside. I cook the pasta while I'm making the sauce.

Heat a large, high-sided skillet or a 6-quart pot over medium-high heat. Add the olive oil, onion, crushed red pepper and garlic, and saute until the onions are translucent. Sprinkle in the flour and stir until the flour is slightly browned, maybe 2 minutes. Put in the diced tomatoes and white wine, and simmer for about 5-10 minutes, until the bite of the wine has softened.

Toss in the shrimp and heavy cream, and cook until the shrimp are pink and the sauce is bubbling. Season with salt and basil. When the sauce is ready, add the pasta. Stir, cover the skillet and turn off the heat. Let sit for about 5-10 minutes, for the pasta to absorb some of the sauce.