Shelly's Recipe

Shrimp & Penne

Category: Pasta - Seafood

1 lb. large shrimp {peeled & deveined}
1 lb. Penne pasta, cooked
1 small onion, chopped
2 cloves garlic, minced
1/2 cup chicken stock
1-8 ounce can tomato sauce
1 cup heavy cream
2 TBSP chopped fresh parsley
3 TBSP chopped fresh basil
Salt & Pepper to taste

Cook shrimp in 2 TBSP butter, over medium heat until pink. Don’t over cook. Remove shrimp to a plate & add 1 TBSP olive oil to pan. Add garlic & onion to pan & cook until translucent. Add chicken stock. Reduce over medium heat to about half {5-7 minutes}.
Add tomato sauce & cream. Stir until combined.

Remove tails from shrimp & cut shrimp in half. Add shrimp, cooked & drained pasta-I only use about 3/4 of the pasta... I think it’s too dry with all of it.-& herbs to sauce. Stir well, heat thoroughly.