Penne Pasta with Shrimp

24 oz Shrimp (medium, frozen, no shell, deveined)
16 oz penne pasta, cooked and drained

1 large clove garlic, pressed
1 large red onion, chopped
1 large green pepper, chopped

1 cup spaghetti sauce
1/2 cup sweet red wine
2/3 cup heavy cream


In a large frying pan, melt one tablespoon butter with one tablespoon safflower oil over high heat. Add shrimp stirring constantly to cook quickly without overcooking. This takes only minutes. Remove from pan to large serving bowl.

Then in the same pan over medium high flame, melt another tablespoon butter with one tablespoon safflower oil. Add garlic and stir, add onion and stir, then green pepper. Saute veggies until tender.

Add spaghetti sauce and simmer for 2 mins over medium heat. Add wine and cook a few minutes in order to blend flavors. Slowly add heavy cream, stirring constantly over medium heat. It's probably safer to remove 1 cup of sauce from the pan, and add the cream to that. Then return mixture to the pan. This will avoid the mishap of curdling the (cool) cream by adding it to a hot mixture.

Finally, add the cooked shrimp to veggie sauce. Simmer for a couple of minutes. Then toss together with penne pasta. Return to large serving bowl.

Serves eight.

Enjoy!