INGREDIENTS
Salt
12 oz
penne pasta
8 oz
large shrimp
2 tbsp
butter
2 tbsp
olive oil
2 cloves
garlic, finely chopped
1
small onion, finely chopped
1/2 cup
white wine, optional
2 14.5 ounce cans
tomato sauce
1 cup
heavy cream
1/4 cup
chopped fresh flat-leaf parsley
6
leaves fresh basil, cut in chiffonade
Milk, for thinning
Freshly ground black pepper
Crusty French bread, for serving