Pioneer Woman's Penna a la Betsy

*Courtesy of Pioneer Woman

Ingredients

• ¾ pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• ½ cups White Wine (or To Taste)
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil - To Taste
• Salt To Taste
• Pepper To Taste

Instructions:

• Cook the penne pasta until al dente.
• Peel and rinse (under cool water) 1 pound of large shrimp.
  
• Heat about 1 tbsp. butter and olive oil in a skillet.
  
• Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them.
  
• Remove from heat and let cool for a few minutes.
• Finely dice one small onion.
  
• Mince two cloves of garlic.
• In a large 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 your 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.