Shrimp Pasta with Tomato Cream Sauce

Ingredients

• 3/4 pounds Penne Pasta
• 1 pound Shrimp
• 3 TBL Butter
• 1 whole onion (I used half an onion)
• 2 cloves garlic
• 1/2 cup of white wine
• 1 can tomato sauce (8 oz)
• 1 cup heavy cream
• Fresh parsley – to taste
• Fresh basil – to taste (I don’t use basil, not always a big fan of it)
• Salt and pepper

Preparation

1. Cook the penne pasta until al dente.
2. Peel, devein and rinse (use cool water) 1 pound of extra large shrimp. Heat about 1 TBL butter and olive oil in a skillet. Add shrimp and cook for a couple minutes until just opaque.
3. Do not overcook shrimp. Remove from heat and let cool. When cool to touch, place on chopping board and cut into bite sized pieces. Set aside.
4. Finely dice one small onion. Mince two cloves of garlic.
5. In a large skillet, heat 2 TBL of butter and 2 TBL olive oil. Add garlic and onion and saute, stirring occasionally.
6. When the onion is translucent, add the white wine (you can use chicken broth instead).
7. Add your 8 oz can of plain tomato sauce. Stir well until combined. Add 1 cup of heavy cream. Continue stirring. Turn heat to low and let simmer for a few minutes.
8. Chop the parsley and basil (remember the herbs are to taste)
9. Add herbs and shrimp to tomato cream sauce. Stir and add salt and pepper to taste. Add penne pasta and stir.