okay so once again, i am referring to a PW recipe! for step by step instructions on this recipe, click on the PW..... what can i say, she is amazing and i am a little obsessed! i made this last night for dinner and it was devoured in minutes. the ENTIRE family LOVED it!! and they are hard to please, especially my high maintenance husband!!
- 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
Cook the penne pasta until tender-firm, also known as al dente.
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.
Finely dice one small onion. Mince two cloves of
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,
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