Penne with bite sized shrimp in a creamy tomato and white wine sauce.
6 Servings
3/4 lb Penne
1 lb Shrimp, defrosted, peeled and deveined with tail on
3 tbsp Butter
3 tbsp Olive Oil
1 Small Yellow Onion, finely chopped
2 Garlic Cloves, minced
1/2 cup White Wine
8 oz Tomato Sauce
1 cup Heavy Cream
Torn Fresh Parsley, to taste
Torn Fresh Basil, to taste
Salt and Pepper to taste
1) Cook the penne according to package directions.
2) Meanwhile, heat 1 tbsp of butter and olive oil in a large skillet.
3) Add the shrimp and cook for a couple of minutes until just opaque. Be careful not to overcook them.
4) Remove shrimp to a bowl, set aside, and let cool.
5) Using the same skillet, heat 2 tbsp of butter and 2 tbsp of olive oil.
6) Add the garlic and onion and saute until translucent.
7) Add the wine and allow to evaporate for a few minutes, stirring occasionally.
8) Add the tomato sauce and stir until well combined then add the heavy cream and continue to stir. Turn the heat down to low and let simmer.
9) Meanwhile, put the cooled shrimp on the cutting board and pull off the tails. Chop the shrimp into bite sized pieces and add to the tomato cream sauce. Stir.
10) Toss in the herbs and stir.
11) Finally, add the cooked penne and stir until well combined. Serve and enjoy!
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