TOMATO CREAM SAUCE AND SHRIMP

TOMATO CREAM SAUCE AND SHRIMP image

Number Of Ingredients 14

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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
stack several basil leaves on top of one another, roll them tightly lengthwise, and chop into thin strips.
Salt To Taste
Pepper To Taste

Steps:

Peel, devein and rinse (under cool water) 1 pound of extra 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. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite -sized pieces and set aside. In a large skillet, heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. 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 chiffonaded basil. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper (red pepper if desired) to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.