Ingredients
- 1 pound penne pasta
- 1 pound large shrimp
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup dry white wine (optional)
- One 14.5-ounce can tomato sauce
- 1 cup heavy cream
- milk for thinning
- 1/4 cup chopped flat-leaf parsley
- 6 basil leaves, cut into chiffonade
- salt
- freshly ground pepper
Directions
- Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
- Begin by peeling a deveining the shrimp and rinsing them under cold water.
- In a small skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil.
- When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes.
- Remove the shrimp to a plate and allow to cool slightly.
- Next finely chop the onion.
- In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil.
- Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
- Next, take a sip of wine, if you're into that sort of thing.
- Pour the rest of the wine into the pan. Stir and allow it to evaporate, about 45 seconds.
- Pour the tomato sauce and stir to combine. Reduce the heat to low.
- Pour in the cream.
- Stir well to combine, reduce the heat to simmer.
- Remove the tails from the shrimp, chop the shrimp into medium-size pieces, and add them to the sauce. Stir gently to combine.
- Next, dump in the herbs and stir.
- Add the cooked, drained pasta.
- Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjust if necessary.
- Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl.
Per PW...Serve with crusty French bread and more wine. This is a cowgirl's paradise
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