A luscious pasta dish featuring shrimp and a creamy tomato sauce, perfect for a quick and satisfying meal.
Cook the penne pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, then remove and set aside.
Avoid overcooking the shrimp to keep them tender and juicy.
In the same skillet, add the remaining butter and olive oil. Sauté the chopped onion and minced garlic until fragrant and softened.
Stir constantly to prevent the garlic from burning.
Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce slightly.
This step adds depth of flavor to the sauce.
Stir in the tomato sauce and let it simmer for a few minutes.
Simmering helps meld the flavors together.
Pour in the heavy cream and mix well. Add the cooked shrimp back into the skillet.
Adjust the seasoning with salt and pepper to taste.
Combine the cooked pasta with the sauce, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with freshly chopped parsley and basil before serving.
Serve immediately for the best flavor and texture.
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