Penne A La Shrimp

Shrimp (1 lb peeled and deveined)
Penne (3/4 lb)
Butter (2 TBS)
Olive Oil (2 TBS)
Onion (finely chopped)
Garlic (finely minced)
Tomato Sauce (8 oz)
White Wine (1/2 C)
Heavy Cream (1 C)
Parsley (1 TBS finely chopped)
Basil
Salt & Pepper

Put your water on to boil...

Saute' shrimp. It should already be peeled and deveined.

Now heat about a tablespoon of butter and olive oil in a skillet.

Add the raw shrimp…

Cook until just opaque.

Remove to a plate and let cool.

Throw in the pasta.

Now finely dice a small onion.

Now mince two cloves of garlic.

Now heat 2 tablespoons butter in a large skillet…

And add 2 tablespoons olive oil.

Add garlic and onion.

Stir occassionaly.

Pull off the tails of the shrimp and chop.

And set aside.

Add wine to skillet.

And let the wine evaporate for a couple of minutes. NOTE: If you’re not a wine person, don’t worry! You can use low-sodium chicken broth instead. About 1/2 cup will do, just be sure not to add too much salt later.

Now add an 8 oz can of plain tomato sauce.

Stir.

Pour in 1 cup heavy whipping cream.

Add 1 TBS of finely chopped Parsley and Basil.

Add the shrimp and pasta to the sauce and mix well.

Add some salt and black pepper to taste.

~By the Pioneer Woman~