Penne a la Katie

The Cast of Characters: Shrimp, Penne (or other short pasta), butter, olive oil, onion, garlic, tomato sauce, heavy cream, parsley, basil, salt, and pepper. Brace yourselves, people. Your life’s about the change for the better. And your hips for the bigger.

I know what you're thinking. There can never be enough garlic.

Oh wait, maybe that's what I'm thinking.

My husband won't eat onion if he can identify it, so I find that shredding it in a food processor does the trick!

Hehehe, *snickers* I snuck four sips of wine before pouring it in! You can do the same.

Penne a la Katie

Ingredients:

¾ pounds Penne Pasta

1 pound Shrimp

3 Tablespoons Butter

3 Tablespoons Olive Oil

1 whole Onion (small)

2 cloves Garlic

½ cups White Wine, Or To Taste

1 can Tomato Sauce (8 Oz)

1 cup Heavy Cream

Fresh Parsley, to taste

Fresh Basil - To Taste

Salt To Taste

Pepper To Taste

Directions:

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.