1 lb large shrimp
2 tablespoons butter
2 tablespoons olive oil
1 small white onion, finely chopped
2 garlic cloves, finely chopped
1 14.5 oz can of tomato sauce
1 cup heavy cream
1/4 cup chopped flat leaf parsley
Sweet Cooking Sherry
1. Peel shrimp, rub with a good amount of Season All, garlic powder and cayenne pepper. Melt 1 tablespoon butter in a small skillet. Cook shrimp until opaque. Put to the side. Start to cook penne as per the box.
2. In a pot melt butter and add olive oil. Put in the onion and garlic. Cook till onions are opaque.
3. Pour in tomato sauce and reduce heat to low. Stir to combine.
4. Pour in cream. Stir to combine and take heat to a simmer.
5. Cut up shrimp, add to the pot. Stir to combine. Add parsley.
6. Now comes the feel it out part. Add 3 swigs of Sherry, some salt and a dash of cayenne pepper. Add lots of basil. Taste. Add more of anything as you see fit.
7. Add in the penne and mix (being sure to mix from the bottom so that all scoops will get shrimp and onions.
So... it started out that Brandon wanted to make a zesty tomato sauce with penne and shrimp. And then I whined, because I've been in a bit of a whining mood lately. Then he told me to come up with something better and I thought of Pioneer Woman's "Pasta a la Betsy".
But... I didn't have wine (and the grocery stores in Denver don't sell wine... and liquor stores aren't open on Sunday nights), so there was a bit of improvising going on.
As in all of Brandon's wonderful recipes (or non-recipes) the amounts of everything that you put into this sauce should be done according to how you want it to taste (Except the Sherry, because that was my addition not his, and I really like following recipes and I made up adding it in. Use three swigs. Live with it.).