Penne A La Betsy

Actually I guess it would be Rotini a la Betsy.
Hopefully by now you are aware that I am slowly but surely becoming a Pioneer Woman groupie. She's creeping in on Martha as my new idol. This recipe looked really good so I convinced Mr. ShoeFanatic to let me give it a go. He's had a bad experience with tomato and cream pasta before. It apparently scarred him.
INGREDIENTS:1 lb shrimp, peeled and deveined2 T butter, dividedOlive Oil1 sm onion, chopped2 cloves of garlic, diced1/2 c white wine1 8 oz can tomato sauce1 c heavy creamFresh parsley, chopped (I left this out)Fresh basil, choppedSalt & PepperPasta (we used rotini)
In a large skillet, heat olive oil (just enough to coat the bottom) and 1 T of butter. When the butter melts, add the shrimp and cook until just barely pink but not cooked all the way through. Remove shrimp and set aside.
Add your onion and garlic to the butter/olive oil mixture. You may need to add the other T of butter at this point and some more olive oil. Saute until soft and translucent.
While that is sauteing, chop your cooked shrimp into bite size pieces.
When the onion/garlic mixture is soft and translucent, add the white wine to deglaze. (this smells amazing) Let the wine evaporate and simmer for a few minutes then add in your tomato sauce and cream. Continue to simmer.
Toss in your fresh herbs (approximately 1 T of each), give it a stir and then add your shrimp back in. Continue to simmer and season with salt and pepper to taste. (the smell is even better now)
Serve over hot pasta!
VERDICT:I don't even have anything witty to say. Just that you should make this tonight. And don't leave out the basil because it imparts such a divine flavor. You will think you have died and gone to heaven!
My one complaint is that this didn't make as much as I thought it would. We had just enough for 4 people and I really wish it would have made a little more. I will probably double the tomato sauce and cream next time so it makes a little bit more sauce.
Why are you still reading? Go to the store now!

SERVED WITH:French Bread
SOURCE:Pioneer Woman