PW's Penne a la Betsy

After hearing so many great things about this dish, I decided that I needed to make it asap. OMG. Go make this now. Seriously. This is probably one of the best pasta dishes I've ever had in my life. And that's a HUGE compliment coming from me, the girl who could eat pasta for every meal. MMMMMMMM.

A HUGE thanks to Pioneer Woman for this recipe!

Ingredients

* 1 lb shrimp

* 3/4 lb penne pasta (I used Mezze Penne)

* Butter

* Olive oil

* 1 small onion

* 2 cloves garlic

* 1/2 cup white wine

* 8 oz tomato sauce

* 1 cup heavy cream

* Fresh parsley

* Fresh basil

* Salt & pepper

Directions

1. Cook the penne pasta until al dente.

2. Peel, devein, and rinse 1 lb of extra large shrimp (I used large). Heat about 1 tbsp butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook! Remove shrimp to a plate and let cool.

3. Finely dice one small onion. Mince two cloves garlic.

4. In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil. Add the garlic and onion and saute, stirring occasionally. Now, put the cooked shrimp on the cutting board, pull off the tails, and chop shrimp into bite-sized pieces. Set aside.

5. After the garlic and onions have cooked a bit, add the white wine. Let the wine evaporate for a few minutes, stirring occasionally.

6. Add 8 oz plain tomato sauce and stir until well combined. Add 1 cup heavy cream. Continue stirring. Turn the heat down to low and let simmer while you chop your herbs (about 1 tbsp parsley and 1 tbsp basil).

7. Add your the chopped shrimp back into the tomato cream sauce. Stir and add salt/pepper. Add herbs and stir until well combined.

8. Add pasta and stir everything together.

9. DEVOUR!