PW's Penne a la Betsy

By Pebbles-2

Ingredients

• 3/4 pounds Penne Pasta
• 1 pound devined, cooked extra large shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• 1/2 cup White Wine, Or To Taste
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• 2 T Fresh Parsley
• 2 T Fresh Basil
• salt & pepper to taste

Details

Servings 1
Adapted from pioneerwoman.com

Preparation

Step 1

Cook the penne pasta until tender-firm, also known as al dente.

Drain & chop shrimp.

Finely dice one small onion. Mince two cloves of garlic. In an electric skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add the white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce 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, or if you’re feeling very proper, chiffonaded.

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.