Pasta Shrimp Toss

8 oz uncooked dried linguine or spaghetti
6 tablespoons butter
1/2 cup chopped onion or shallots
12 oz fresh medium raw shrimp, peeled, deveined, rinsed, drained (we used cooked shrimp from costco)
1 medium (1 cup) green bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
1/4 cup half & half or whipping cream
1 tablespoon all-purpose flour
5 to 6 (2 cups) Roma tomatoes, cubed 1/2 inch
1 tablespoon chopped fresh basil leaves (1/2 teaspoon dried)
1/2 cup freshly shredded Parmesan cheese

Cook linguine according to package directions. Drain. Set aside; keep warm.
Meanwhile, melt butter in 10" skillet until sizzling; add onion, shrimp turn pink (6 to 7 minutes) or if using cooked shrimp just until heated through and veggies are cooked.
Combine half & half and flour together in small bowl until smooth; stir into shrimp mixture. Continue cooking until mixture just comes to a boil (about 1 minute). Stir in tomatoes and basil
Place hot, cooked pasta in large pasta bowl or onto serving platter; top with shrimp mixture. Sprinkle with Parmesan cheese.
Serves about 6

This was so good! It sounded like something fancy and hard just because it has shrimp in it but it was really easy!