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You'll need:
3/4 lbs. penne pasta
1 lb. shrimp
3 T. butter
3 T. olive oil
1 whole onion (small)
2 cloves garlic
1/2 c. white wine
1 can tomato sauce (8 oz.)
1 c. heavy cream
fresh parsley, to taste
fresh basil, to taste
salt to taste
pepper to taste
Cook the penne pasta until al dente or tender-firm.
Peel, devein and rinse (under cool water) 1-pound of large or extra-large shrimp. Heat about 1-tablespoon butter and 1-tablespoon olive oil in skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Put the cooked shrimp on a cutting board and pull off the tails. Chop the shrimp into bite-size pieces and set aside.
Dice one small onion. Mince two cloves of garlic.
In a large skillet, heat 2-tablespoons of butter and 2-tablespoons olive oil. Add the garlic and onion and saute, stirring occasionally. After the garlic and onions have cooked a bit, add your white wine. Let the wine evaporate a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about 1/2 cup). Now add the can of plain tomato sauce. Stir well until combined, then add 1-cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
Thank you, Pioneer Woman!
