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1
Bring a pot of lightly salted water to a boil.
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2
Cook the penne until al dente (firm yet tender).
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3
Drain and set aside.
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4
Begin by peeling and deveining the shrimp and rinsing them under cold water.
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5
In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil.
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6
When the pan is hot, add the shrimp.
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7
Stir and cook on both sides until just starting to turn opaque, about 2 minutes.
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8
Remove to a plate and allow to cool slightly.
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9
In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil.
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10
Add the garlic and onion.
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11
Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
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12
Pour the wine into the pan if using.
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13
Stir and allow it to evaporate, about 45 seconds.
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14
Pour in the tomato sauce and stir to combine.
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15
Reduce the heat to low.
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16
Pour in the cream.
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17
Mmmm.
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18
Stir well to combine; reduce the heat to simmer.
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19
And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce.
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20
Stir gently to combine.
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21
Next, dump in the parsley and basil and stir.
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22
Add the cooked, drained pasta.
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23
Stir gently to coat.
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24
If the sauce is too thick, splash in a little milk to get it to the right consistency.
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25
Add salt and freshly ground black pepper.
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26
Be sure to taste the seasonings at the end, adjusting if necessary.
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27
Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl.
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28
Serve with crusty French bread - and more wine.
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29
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
