- ¾ pounds Penne Pasta
- 1 pound Shrimp (deveined and detailed)
- 6 Tablespoons Butter
- 1 small onion
- 2 cloves Garlic
- ½ cup White Wine
- 1 can Tomato Sauce (8 Oz)
- 1 cup Heavy Cream (evaporated milk is a little bit lighter)
- Fresh Basil - To Taste
- Salt To Taste
- Pepper To Taste
Cook the penne pasta until al dente
Heat 2 tbsp. butter 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. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic. Saute in 3-4T butter.
Add white wine. Let the wine evaporate for a few minutes, stirring occasionally.
Add an 8-ounce can of plain tomato sauce and heavy cream. Stir well until combined. Turn heat down to low and let simmer for 2-3 minutes.
Add your herbs, salt, pepper and chopped shrimp into the tomato cream sauce. Stir until combined.
Add your cooked penne pasta and give it a good stir. Serve!