Penne a la Betsy

3/4 lb. penne pasta
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. lg. shrimp
1 sm. white onion, finely chopped
2 cloves garlic, minced
1/2 c. white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 c. heavy cream
1 tbsp. fresh parsley, chopped
Basil leaves, to taste (use a bunch!)

Boil water and cook pasta according to package directions.

Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in large skillet. Add shrimp and cook for a few minutes, until opaque. Remove to plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in skillet. Add onion and garlic and cook, stirring occasionally. While onion and garlic are cooking, chop shrimp into small, bite-sized pieces. Add wine or broth to pan and allow to reduce for a few minutes. Chiffonade basil leaves and set aside. Stir in tomato sauce. Add heavy cream and stir well to combine. Add shrimp back to skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.

Drain pasta and return to pot. Add sauce to pot and stir well to combine. Serve.