cook the penne pasta until tender-firm

Peel, devein and rinse (under cool water) 1 pound 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 over cook them

Remove from heat and let cool for a few minutes

finely dice 1 small onion. mince 2 cloves of garlic

Chop the shrimp into bite sized pieces

In a large skillet heat 2 tbsp of butter and 2 tbsp of olive oil

Add the garlic and onion, and saute

After the garlic and onion have cooked a bit add your white wine. let the wine evaporate for a few minutes

Add 8 ounce can of tomato sauce. stir well until combined

Add 1 cup of heavy cream

Turn heat down and let simmer

Chop a tbsp of parsley and a tbsp of basil

Add chopped shrimp back into the tomato cream sauce. stir well and add salt and pepper to taste

Add herbs and stir until combined

Add cooked penne pasta and stir well