Shrimp Penne w/ Tomato Cream Sauce--a non-traditional 4th of July (Day 166)

On Thursday, (Day 165) I went out to eat with my parents.  Phew!  Feels good to get that off my chest.  Ever since I started this blog journey, I feel like I'm sinning when we go out to eat. ;)  But in the summer, that's bound to happen more often than not.  Thursday was the original date for the Worcester fireworks, so the original plan was to go to their church picnic and then see fireworks but that was rescheduled for Saturday.

Friday, the 4th of July, brought rain.  Lots of rain.  I didn't even get my run in.  I kept waiting for the rain to stop, even for just a little while, but it never did.  We packed and packed some more.  I ended up making a pasta dish for supper, which is so NOT 4th of July-ish.   Oh well, there's always next year.  In the meantime, enjoy this recipe for a warm pasta dish that does include seafood, so it's okay to have in the summer! :)

Shrimp Penne w/ Tomato Cream Sauce
1 lb penne
1 lb shrimp, peeled & deveined
1 TB butter, 1 TB olive oil
1/2 of one onion, finely chopped
2 cloves of garlic, minced
15 oz can of tomato sauce
2 cups heavy cream
2/3 cup white wine
1 tsp sugar
2 TB parsley, chopped
3 TB basil leaves, chopped
salt, pepper
parmesan cheese

Get the pasta cooking in a pot of boiling, salted water.  In a large skillet, start cooking the prepared shrimp in the butter and olive oil until just pink, about 2 minutes.  Don't forget to turn the shrimp.  Remove them onto a plate and set aside.  In the same skillet over medium heat, add the onions and garlic and cook until translucent.  Add the white wine and cook another minute or two.  Pour in the tomato sauce and heavy cream and sprinkle in the sugar and herbs and cook for a few minutes over medium-low heat.  Season with salt and pepper to taste.  Chop up the cooked shrimp and add it to the sauce.  Add in the cooked penne as well.  Serve hot with parmesan cheese to sprinkle on top and bread to mop up the sauce.  Mmmmmm......