Shrimp with Tomato Cream Sauce
This is another recipe from The Pioneer Woman. I have yet to make food from her blog that is bad. Really. Her chocolate cake alone convinced my husband to marry me (although he’ll say otherwise) so um, yes!
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 c. white wine
- 8 oz tomato sauce
- 1 c. heavy cream
- 3 Tbs chopped fresh parsley
- 1/4 c. chopped fresh basil
- 3/4 lb. penne, cooked to package directions
Sautee shrimp in about 1/2 Tbs butter and 1/2 Tbs olive oil until opaque. Remove from pan. Add onion and garlic to pan, add another Tbs or so of butter and olive oil, and cook until onions are just soft. Add wine. Let cook for just a second, and add tomato sauce. Turn heat down, add cream. Chop shrimp into bite sized pieces, add back to sauce. Add salt and black pepper to taste, add parsley and basil. Stir in pasta, and devour.