Penne a la Betsy

This is one of my favorite pasta dishes. I love tomato cream based pasta sauce. I have made this a few times and can't get enough. Kevin loves anything with seafood and especially likes this! This is lick your plate yummy sauce! One of my favorite recipe blogs I follow is the Pioneer women blog. She has some fantastic recipes.

3/4 pounds penne pasta
1 pound shrimp
3 Tbs. butter
3 Tbs. olive oil
1 whole onion (small)
2 cloves garlic
1/2 cups white wine
1 can tomato sauce (8oz.)
1 cup heavy cream
fresh parsley, to taste
fresh basil, to taste
salt to taste
pepper to taste


Cook the penne pasta until firm, also know as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 Tbs. butter and olive oil in a skillet. add the shrimp and cook for a couple of 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 of the tails. Chop the shrimp in to bite-sized pieces and set aside. Finely dice one small onion. Dice two cloves of garlic. In a large skillet heat 2 tablespoons olive oil. Add the garlic and onion and saute, stirring occasionally. After the garlic and onion have cooked a bit add your white wine, you can use low-sodium chicken broth instead (about 1/2 cup)
Now add an 8-ounce can of plan in 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. Now add your chopped shrimp back in to 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 good stir. Enjoy!

This would also be good with chicken if your not a seafood fan.

Also I use whole wheat pasta.