Penne a la Betsy
¾ lb. penne pasta
3 tbsp. butter, divided (I used smart balance light)
3 tbsp. olive oil, divided
1 lb. large shrimp (I used 1 lb of medium white shrimp) - I also added 1/4 lb of bay scallops...yum!
1 small white onion, finely chopped (I used a shallot)
2 cloves garlic, minced
½ cup white wine (or chicken broth) (I used Riesling)
1 (8 oz.) can plain tomato sauce
1 cup heavy cream (I substituted with 3/4 of ff milk and 1/3 cup of melted butter)
1 tbsp. fresh parsley
chopped basil leaves, to taste (use a bunch!)
Boil water and cook pasta according to package directions.
Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in a large skillet. Add the shrimp and cook for a few minutes, until opaque. Remove to a plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in the skillet. Add the onion and garlic and cook, stirring occasionally. While the onion and garlic are cooking, chop the shrimp into small, bite-sized pieces. Add the wine (or chicken broth) to the pan and allow to reduce for a few minutes. Chiffonade the basil leaves and set aside. Stir in tomato sauce. Add the heavy cream and stir well to combine. Add shrimp back to the skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.
Drain pasta and return to pot. Add the sauce to the pot and stir well to combine. Serve.