If you have never ventured over to the Pioneer Woman website, it is really worth a look. A blog about her life on the ranch she has great recipes with step by step instructions and witty commentary. This dish is one of hers, and it's delicious and hard to mess up.
1 lb shrimp
3/4 lb short pasta
1 small onion, diced
2 cloves of garlic, minced
1/2 cup white wine (or stock)
8 oz tomato sauce
1 cup heavy cream
1 Tbsp parsley
1 Tbsp basil
salt & pepper
* I also added 3 diced tomatoes
Boil pasta in salty water until al dente. Peel, devein and rinse (under cool water) 1 lb of shrimp. Heat 1 Tbsp butter and olive oil in a skillet, add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Set aside to cool.
Saute onion and garlic in 1 Tbsp olive oil. Once they have softened, add 1/2 cup of wine (or stock) stirring occasionally for several minutes. In the meantime, put the cooked shrimp on the cutting board and pull off the tails. Chop them into small bite sized pieces and set aside.
Pour tomato sauce in the wine mixture and stir until combined. Then add 1 cup heavy cream. Stir frequently and turn the heat down to low. Add herbs and finally the shrimp back into the mixture. Once combined, pour atop the pasta and mix it in. Serve immediately.