1 pound penne pasta (I used whole wheat)
1 pound large shrimp, peeled and deveined
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine
1 can (14.5 ounces) tomato sauce
1 cup heavy cream
1/4 cup chopped flat-leaf parsley
6 basil leaves, cut in chiffonade
In a pot of salted boiling water, cook penne according to package instructions. Drain and set aside.
In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, 2 minutes. Transfer to a plate. Add remaining 1 tablespoon butter and 1 tablespoon olive oil to the pan and reduce heat to medium. Add onion and garlic. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Pour wine into pan and stir. Allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce heat to low. Pour in the cream, stir well to combine and allow to simmer. Chop the cooled shrimp into medium-sized pieces and add them to the sauce. Stir gently to combine. Add herbs and stir. Add cooked pasta; stir gently to coat, Season with salt and pepper.