3/4 lb Penne Pasta, I like Mezze Penne
1 lb large Shrimp, peeled
2 T Butter
2 T Olive Oil
1 small Onion, chopped
2 cloves Garlic, minced
1/2 C White Wine
1 can 14.5 oz Tomato Sauce
1 C Heavy Cream, 1/2 pint
1/4 C fresh parsley, finely chopped
6-8 Basil Leaves, chiffonade
Salt and Pepper, to taste
Cook the pasta until tender, about 10 minutes. Drain and return to the pot.
Heat 1 T butter and 1 T olive oil in a large skillet over med-high heat. Add the shrimp, and cook for a few minutes until just opaque. Salt and pepper, stir and remove to a plate. Add remaining butter and oil to the skillet and add the onion and garlic. Saute, stirring until cooked and translucent. Add the wine, stirring and bring to a simmer for a few minutes. Add the tomato sauce. Stir until well combined. Then add the cream. Stir until combined. Turn the heat to low bring to a simmer. Stir in the herbs, taste if more salt and pepper is needed. Now add the shrimp back to the pan. Give it a stir. Finally add the cooked penne pasta and give it a good stir. Serve from the skillet or put into a pretty serving platter.
tip: chiffonade, stack basil leaves on top of one another, roll tightly and slice into thin ribbons.
tip: keep a 12 0z to 1 lb bag of large frozen shrimp in the freezer, for quick dinner. It thaws in minutes in cold water.
tip: grow your own herb garden here