Spaghetti in Garlic Gravy with Shrimp, Herbs, and Cherry tomatoes

 On this gorgeous San Francisco evening, a light summer pasta served with chilled Beringer chardonnay is on our dinner menu.
Although, please take note that the garlic gravy comes out to be pretty thick and adding the proper portion of pasta will keep you full and satisfied.
We ended the evening with one of my favorite easy desserts, jello and whipped cream!

A pinterest find, original recipe found here

2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
½ stick (1/4 cup) unsalted butter

Place saute skillet/pan on medium heat and add butter and olive oil. Place garlic until soft and add the flour and cook for a minute. Add the chicken stock and simmer gravy until thickened. Mix in the chopped Basil and season with salt and pepper. Add the cooked shrimp and toss in the cooked spaghetti. Add the cherry tomatoes, and finish each dish with parmesan cheese and fresh choppy parsley.