1 pound shrimp � cup white wine(I used cooking wine)
� pound penne pasta 1 8 oz can tomato sauce
2 Tbsps butter 1 cup half and half
2 Tbsps olive oil � tbsps parsley
2 cloves garlic � tbsps basil
1 small onion salt and pepper


Cook the Penne pasta until tender-firm, al dente.

Finely dice 1 small onion. In a large skillet heat 2 Tbsps. Butter and 2 Tbsps. Olive Oil (use your own, I did not include it). Add the garlic and onion and saut�, stirring occasionally. Now, put the shrimp on the cutting board and cut into bite-sized pieces and set aside. After the garlic and onions have cooked a bit add the 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.

Now add 8 oz can of tomato sauce. Stir until well combined. Then add 1 cup half and half. Continue stirring. Turn heat down to low and let simmer.

Now add shrimp to the tomato cream sauce, Give it a stir and add salt and pepper to taste. Throw in the herbs and stir until combined. Finally add your cooked penne past and give it a stir. Enjoy!