another one of my favorite cookbook authors is Ree Drummond, the Pioneer Woman. this recipe come from her New York Times bestselling cookbook–The Pioneer Woman Cooks. in this book, Ree shares a recipe from her sister, which is truly delicious. i love the creamy tomato taste, along with the shrimp and herbs. the ingredients were simple, and the cooking process comes together very easily. i substituted traditional penne pasta with a vegetable pasta for added nutrients and flavor.
to make the recipe: boil 2 cups of penne pasta and drain. peel and devein about 8 ounces of shrimp. in a large skillet, add one tablespoon of butter and one tablespoon of oil, and cook the shrimp. remove the shrimp to a plate.
next, chop one white onion. add one tablespoon butter and one tablespoon oil to the skillet. next, add the onion and minced garlic to taste. cook about three minutes on medium heat, and add 1/2 cup white wine. cook another minute, and add one 14.5 ounce tomato sauce and stir. reduce heat to low and simmer. add one cup of heavy cream. ( i used fat-free half and half) whisk to incorporate. while it is cooking on low, remove the tails from the shrimp, and if large enough, cut into segments.
next, add parsley and basil to taste, along with salt and pepper. i used dried herbs, but fresh would be even better. add the shrimp to combine.
add the cooked and drained pasta. stir to coat. if sauce is too thick, add some milk and additional seasonings if desired. serve with shaved Parmesan cheese on top, along with crusty bread and a salad. your guests will love this dish.