Penne A La Betsy

This recipe comes to you from the Pioneer Woman website:

1 pound shrimp
3/4 pound penne pasta
Butter
Olive oil
1 small onion
2 cloves garlic
1/2 cup white wine or chicken broth
1 8 oz. can tomato sauce1 cup heavy cream ( I used fat free half and half and it was still good)
Fresh parsley
Fresh basil
Salt and pepper

Cook the penne pasta until al dente.
Peel, devein, and rinse 1 pound of extra large shrimp.
Heat about 1 tablespoon butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them, remove them to a plate and let cool for a few minutes.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 of olive oil. Add the garlic and onion a saute, stirring occasionally.
Now, put the cooked shrimp on the cutting board and pull off the tails. Chip the shrimp into bite sized pieces and set aside. After the garlic and onions have cooked a bit add your with wine. Let the wine evaporate for a few minutes, stirring occasionally.
Now add tomato sauce, and stir well until combined. Then add 1 cup of heavy cream. Continue stirring.
Turn heat down to low and let simmer while you chop you herbs. Use about 1 tablespoon of each parsley and basil.
Because I used the thinner fat free half and half, I had to add a little cornstarch to this to get it to thicken up.
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 and give it a good stir.