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  • ¾ pound penne pasta
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil, divided
  • 1 pound large shrimp (I subbed chicken)
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup white wine (I subbed chicken broth)
  • 1 (8-ounce) can plain tomato sauce
  • 1 cup heavy cream
  • 1 tablespoon fresh parsley, chopped
  • basil leaves, to taste, chiffonaded
  • salt & pepper to taste


  • Boil water and cook pasta according to package directions.
  • Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tablespoon butter and 1 tablespoon 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 tablespoons butter and 2 tablespoons 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.
  • 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.

Categories: Main Dish  Pasta  Shellfish 
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