Penne alla Betsy

By ngaldi

Ingredients

• 1 lb penne
• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, chopped
• 1/2 cup white wine
• 14.5 oz tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped parsley
• 6 basil leaves, chiffonade
• salt and pepper

Details

Servings 1
Adapted from whatsgabycooking.com

Preparation

Step 1

Bring a large pot of water to a boil and cook the pasta until al dente
In a skilled over medium heat, add 1 tbsp butter and 1 tbsp oil. Cook the shrimp until they are pink. Remove the shrimp, season with salt and pepper and set aside.
Next, chopped the onion and the garlic. In the skillet add the remaining butter and oil as well as the garlic and the onion. Saute for about 5 minutes.
Add the wine and allow it to evaporate
Add the tomato sauce and reduce the heat to low. Then add the creamy and stir. Add the parsley too!
Add the shrimp, taste for seasoning and adjust if needed, add the pasta and serve garnished with basil!