From: The Pioneer Woman Cooks
Ingredients:
3/4 lb penne pasta
1 lb fresh, deveined, peeled large shrimp
3 tbsp butter
3 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 8 oz can tomato sauce
1 cup heavy cream
1/2 cup chicken broth/white wine
Fresh parsley, chopped finely (1 tbsp)
Fresh basil, roughly chopped (2 tbsps)
Salt
Pepper
Boil 3/4 lbs pasta to al dente. Drain, stir in a little butter or olive oil and salt, and set aside.
Rinse peeled, deveined shrimp and saute in 1 tbsp olive oil and 1 tbsp butter. Cook until just opaque.
Take shrimp out of the skillet to cool.
In skillet, heat the remaining 2 tbsp butter and 2 tbsp olive oil. saute the diced onion and minced garlic until the onions are clear.
While cooking the onions, pull off the shrimp tails and cut shrimp into bite sized pieces.
Add 1/2 cup wine/chicken broth to cooked onions. Let the alcohol cook off for a few minutes. Stir in 8 oz can of plain tomato sauce and 1 cup cream.
Cop finely 1 tbsp fresh parsley. Chop 1 - 2 tbsp fresh basil. Stir in herbs, shrimp, and pasta to the tomato cream sauce. Add salt and pepper to taste.
