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1
Cook the penne pasta until tender-firm, also known as al dente.
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2
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp.
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3
Heat about 1 tbsp.
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4
butter and olive oil in a skillet.
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5
Add the shrimp and cook for a couple minutes until just opaque.
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6
Do not overcook them.
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7
Remove from heat and let cool for a few minutes.
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8
Now, put the cooked shrimp on the cutting board and pull off the tails.
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9
Chop the shrimp into bite sized pieces and set aside.
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10
Finely dice one small onion.
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11
Mince two cloves of garlic.
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12
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil.
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13
Add the garlic and onion and saute, stirring occasionally.
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14
After the garlic and onions have cooked a bit add your white wine.
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15
Let the wine evaporate for a few minutes, stirring occasionally.
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16
If you would rather not use wine, you can use low-sodium chicken broth instead (about 1/2 cup).
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17
Now add an 8-ounce can of plain tomato sauce.
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18
Stir well until combined.
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19
Then add 1 cup of heavy cream.
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20
Continue stirring.
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21
Turn heat down to low and let simmer.
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22
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if youre feeling very proper, chiffonaded.
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23
Now add your chopped shrimp back into the tomato cream sauce.
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24
Give it a stir and add salt and pepper to taste.
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25
Throw in your herbs and stir until combined.
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26
Finally add your cooked penne pasta and give it a good stir.
