INGREDIENTS1 pound of extra large shrimp
1 T. butter
1 T. olive oil
1 small onion
1 cloves of garlic (at least)
2 T. butter
2 T. olive oil
1 C. white wine (drink the rest)
8 oz. can of tomato sauce
8 oz. heavy whipping cream
1 pound penne pasta
Remember, start the water for the pasta! Get it out of the way. After you get that going, peel and devein the shrimp. We recommend cutting the shrimp into smaller pieces before you cook it because a lot more of the juice runs out of the shrimp after its been cooked. We found that cutting one shrimp into 3rds is the perfect size for mixing with the sauce later on.
Also, it is easier to cut the onions before cooking the shrimp because the shrimp doesn't take very long.
In a hot skillet add butter, oil, and shrimp. Cook the shrimp until pink and set aside when it's finished.
In same skillet used for shrimp, add the butter, oil, garlic, and onion. Cook everything until the onions start to soften and get a little darker in color.At this point the water for the pasta should be at a rapid boil so go ahead and add the pasta.
Now, back to the sauce. When the garlic and onions are done add the wine, tomato sauce, cream and heat through.
When heated through, add the shrimp to the sauce. Now is the time to also add any extra salt and pepper, too. The pasta should also be about done (you know, al dente blah blah blah...), strain it but NEVER rinse it. Add drained pasta to sauce mix. Fold it in.
Add a good amount of Parmesan cheese and mix one last time. Hope you enjoy! :)
**By the way- this meal goes really well with the Our Chedder Bay Biscuits... Just saying...**