Pleasure derived from here.
My pleasure (serves 3):
- Penne pasta, 160 g
- Shrimp, 225 g (~9 pieces)
- Butter (salted), 1.5 tbsp
- Olive oil, 1.5 tbsp
- Onion, 1 small
- Garlic, 1 clove
- White wine/Chicken broth, 120 ml – optional
- Tomato sauce (canned), 4 oz
- Cooking cream, 100 ml
- Fresh italian parsley
- Fresh basil
- Pepper
Pasta:
Cook the penne pasta until tender-firm, also known as al dente.
Shrimps:
Peel and rinse the shrimps under cold water.
Heat about 0.5 tbsp of butter and olive oil in a pot.
Add shrimps and cook for a couple minutes until just opaque. Do not overcook them.
Remove shrimps and cool for a few minutes.
Pull off the tails and chop the shrimps into bite–sized pieces. Set aside.
Sauce:
Finely dice the onion and mince the garlic.
Heat 1 tablespoon of butter and 1 tablespoon olive oil.
Add the garlic and onion and sauté, stirring occasionally.
After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead.
Now add 4-oz of canned plain tomato sauce. Stir well until combined.
Then add heavy cream. Continue stirring.
Turn down heat to low and simmer.
Herbs:
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil. Need not use the knife, using your hand to tear them to pieces works too.
Serve:
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir.
Add salt and pepper to taste. Throw in your herbs and stir until combined.
Finally add your cooked penne pasta and give it a good stir.
life's simple pleasures 