Shrimp with Tomatoes and Tarragon

This was an absolutely, totally yummy shrimp pasta dish.  It incorporates tarragon, tomatoes, and arugula.  Really great combo!

1/2 lb. whole wheat pasta (I use capellini, which is a little wider than angel hair)
1 lb. large shrimp, peeled and deveined
1 can (15 oz.) fire roasted diced tomatoes (I like Muir Glen brand), not drained*
1 medium shallot, finely minced (about 2 T.)
2 cloves garlic, finely minced
2-3 T. finely chopped tarragon
2 cups (I huge handful) fresh baby arugula
3/4 cup chicken broth, heated
1 inch anchovy paste (optional, but really good!)
1/4 cup white wine
1 heaping tablespoon cream cheese or Mascarpone
Salt and pepper to taste
Olive oil
Fresh grated Parmesan

Make sure shrimp is dry (use a paper towel).  Sprinkle with salt and pepper.  Heat olive oil over medium high heat and saute shrimp for a minute or two per side.  Remove to a small bowl.

Saute shallot in remaining oil for a couple of minutes on medium heat.  Add the can of diced tomatoes and the garlic.  Cook for about five minutes.  Combine the heated chicken broth, anchovy paste, and wine.  Add to tomatoes.  Continue cooking for a few minutes until sauce reduces and thickens a little.

Meanwhile, boil a big pot of well salted water and cook the pasta until just done.  Drain.

Season the tomato mixture with salt and pepper.  Add the tarragon, arugula, shrimp, and cream cheese.  Simmer until cheese is incorporated and arugula has wilted.

Spoon over pasta and top with Parmesan.

*I have used fresh campari tomatoes (about 2 pounds) cut into fourths and that gives this dish a really fresh taste.  Use canned when you don't have access to good fresh ones.