Bring pot of lightly salted water to a boil. Cook the penne until al dente. Drain and set aside
2
Begin by peeling and deveining the shrimp and rinsing them under cold water.
3
In a large skillet over medium-high heat, add 1 TBLSP of the butter and 1 TBLSP olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
4
In a large skillet over medium heat, add the remaining 1 TBLSP butter and 1 TBLSP olive oil. Add the garlic and onion. Stir to combine and cvook, stirring occasionally, until the onion is translucent, about 3 minutes.
5
Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Stir well to combine; reduce the heat to simmer.
6
Remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.
7
Dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
