Penne a la Betesy

1 lb extra large shrimp
3/4 lb penne pasta
butter
olive oil
1 small onion
2 cloves garlic
1/2 c white whine (or chicken broth)
8 oz tomato sauce1 c heavy cream (or evaporated milk)
fresh parsley
fresh basil
salt and paper

Cook the penne pasta until tender-firm, also known as al dente.Peel, devein, and rinse (under cool water) shrimp. Heat 1 T butter and oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook. Remove shrimp to a plate and let cool for a few minutes. Finely dice one small onion. Mince two cloves of garlic.In a large skillet heat 2 T butter and 2 T oil. Add the garlic and onion and saute, stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. (I added the shrimp whole. Why cut up good shrimp?) After the garlic and onions have cooked a bit add your white wine. Let the white evaporate for a few minutes, stirring occasionally.Next add tomato sauce. Stir well until combined. Add heavy cream. (I added 2 Tbst flour to the evaporated milke I used, to make the sauce a little thicker). Continue stirring. Turn heat down and simmer while you chop herbs. Add 1 T each parsley and basil.Add chopped shrimp and herbs to sauce. Stir. Add salt and pepper to taste. Finally, combine sauce with pasta and ENJOY!