So, I mentioned earlier that I got the Pioneer Woman Cookbook. I tried out my first recipe of hers the other night and Wow- what deliciousness. My mom was working late and I wanted to have dinner on the table when she got home. I made it, and I'm pretty sure my dad and I took more than a few "tastes" of the silky shrimpy sauce. Here's her post about it, and this will be mine. I took on my own little changes, so here it goes.
Now, pour in 1 14.5 ounce can of tomato sauce and allow to heat through. Turn the heat down a little then pour in 1 cup of heavy cream. Yes- that's a lot. But let's not skimp on this. You're not making a "sort of creamy" sauce. You're making a cream sauce. All this sauce to simmer and add some salt and pepper to taste. Then add in the cooked shrimp which you've chopped up. Next, dump in 1/4-1/2 cup chopped flat-leaf parsley and 6-10 basil leaves- chopped. I'd add this to your liking. Now, pour in about 1 box of cooked penne, and stir gently to coat.
Let the pasta become friends with the sauce and test their friendship by taking a bite. We didn't have any crusty bread, but that would have been delicious. On a side note- I was proud of the fact that this dish was so well seasoned, my mom and dad didn't have to sprinkle any salt on it. I am also proud of the fact that SK and I are both posting PW recipes today.