Creamy Tomato Penne

I feel torn between posting here and Matt's blog, so I'm just posting both places. I'm just figuring people don't look at both, so it won't be like I'm repeating this. Although I am going to copy and paste this so it will be exactly the same!
I got this recipe from Pioneer Woman. I love her site and read it all the time now, I think what draws me in regularly are her giveaways. She gives away Kitchen Aids, to cameras, to $250 gift cards. It's amazing, and I'll never win, but I can't help trying! This recipe has shrimp in it, and I'm not a seafood fan, let alone I barely eat meat, but I had to try it for Matt, and it just looked plain good! I really liked it, but eventually had to sift through the shrimp. It would be good with chicken too, although I still wouldn't really eat the chicken. I would also like it without any meat!
Creamy Tomato Penne

1 Pound Shrimp

3/4 Pound Penne Pasta

Butter

Olive Oil

1 Small Onion

2 Cloves Garlic

1/2 Cup White Wine

1 8oz. Can Tomato Sauce

1 Cup Heavy Cream

Fresh Parsley

Fresh Basil

Salt & Pepper

Cook the Penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse *under cool water) 1 pound of extra large shrimp. Heat about 1 Tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minute until just opaque. Do not over cook them. Remove them to a plate and let cool for a few minutes.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 Tbsps. butter and 2 Tbsps. Olive Oil. Add the garlic and onion and saute,

stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit, add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low sodium chicken broth instead (about 1/2 cup).

Now add and 8 oz. can of plain tomato sauce. Stir well until combined. Then add 1 cup off heavy cram. Continue stirring. Turn heat down to low and let simmer while you chop your herbs. About a Tbsp. of chopped fresh parsley and about the same amount of chopped basin or if you're feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.