Penne a la Betsy

1 lb of shrimp peeled and deveined
1 lb. of penne pasta
1tsp. of olive oil
1 medium onion chopped
3 cloves of garlic
1/2 cup of fat free half and half
1/2 cup of cream
14.5 oz. can of tomato sauce
6 basil leaves
1 Tbsp. parsley (dried)
1/2 cup of white wine

First make sure the shrimp is peeled and devained and then saute them in 1/2 tabelspoon of butter. Put your penne pasta on to cook. Only cook until pink because you will add back to the sauce once done. Remove shrimp when cooked and then add the other Tbsp. of butter and the olive oil to the pan and cook the onion and garlic until the onion is translucent. Once done add the white wine and cook for about 45 seconds until reduced. Reduce heat to low and add the tomato sauce. Stir and then reduce heat to simmer and add the creams. Let cook for a little while and then add the shrimp back to the sauce and add your parsley and basil. Once sauce is complete mix with the penne noodles and serve. (About 1 cup servings or a little more)

Number of Servings: 8

Recipe submitted by SparkPeople user CORTNEY_NAMASTE.