If the sauce was creamy, I doubt it was the sauce used in the Rachel Ray Food Network recipe above. That's not creamy at all.
I'd venture a guess that it might have been a Vodka sauce, as those are frequently used for seafood pasta dishes & have a small amount of cream added to the tomato sauce to temper the sharpness of the Vodka. I have several recipes for it, but don't have the sources so can't post them here. If you do a websearch for Vodka pasta sauce tho, I'm sure you'll reap a lot of recipes which you'll see probably strongly resemble what you enjoyed in Brooksville.