Penne a la Betsy

Penne a la Betsy from ashnedh
1 lb large/XL shrimp
3/4 lb penne pasta
Olive oil
1 small onion
2 cloves garlic
1/2 c white wine (we substitute low sodium chicken broth)
1 8oz can tomato sauce
1 c heavy cream (we substitute half and half)
Fresh parsley
Fresh basil
Salt and pepper
Cook pasta until al dente.
Peel, de-vein, and rinse shrimp under cool water.  Heat about 1 Tbsp butter and olive oil in skillet.  Add shrimp and cook for a few minutes until just opaque.  Do not overcook!  Remove to plate and let cool.
Finely dice one small onion and mince the garlic cloves.
In a large skillet heat 2 Tbsp butter and 2 Tbsp olive oil.  Add garlic and onion and saute, stirring occasionally.  Put the cooked shrimp on the cutting board and pull off the tails (I actually do this in the beginning when peeling and de-veining) and cut into bite size pieces, set aside.  After garlic and onions have cooked a bit, add white wine.  Let wine/broth evaporate for a few minutes, stirring occasionally.
Add 8oz can of tomato sauce and stir well until combined.  Add 1 cup of heavy cream and stir.  Turn heat down to simmer while you cut the herbs.  Add about a Tbsp of chopped parsley and about the same about of chopped basil.
Add shrimp back into the sauce.  Stir and add salt and pepper to taste.  Throw in herbs and stir again.  Finally, add pasta and stir one more time!

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