This is a rich but delicious dish with my favorite seafood, shrimp. Of course you can use chicken, or just vegetables depending on your likes and dislikes.
Shrimp and Pasta in a Tomato Cream Sauce
- 3/4 lb. penne or any pasta
- 1 lb. large shrimp
- 1-2 tbsp. butter
- 1-2 tbsp. olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine (I use a Pinot Grigio)
- 1 (14.5 oz.) can tomato sauce
- 1 cup heavy cream
- fresh parsley, minced
- fresh basil, minced
- salt and pepper to taste
- Parmesan, grated
Prepare your pasta according to package directions and set aside. You can hold it for up to an hour in a 250 degree oven. Toss pasta with oil, place in a bowl and cover with foil.
Peel and devein your shrimp if using. Add a small amount of oil and butter to a large skillet and saute for just a few minutes total on both sides. The shrimp will have a nice pink color and they will curl up. Do not cook too long or they will be tough. Remove and set aside.
Cook the onions in a small amount of oil and butter for about 5 minutes. Then add the minced garlic and cook for another 1 minute. Pour the wine into the pan and allow it to evaporate for about 45 seconds. Add the tomato sauce and turn the heat down to low. Pour in the cream and simmer, add the fresh basil and parsley. Using fresh herbs really makes this dish shine. You can chop the shrimp up but I prefer to use them whole; add to the dish.
Finally, add the cooked pasta and stir to combine.