Penne a la Megan

This is my version of Pioneer Woman's Penne al a Betsy.

Ingredients
¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 onion, chopped
2 cloves Garlic, chopped
½ cups White Wine (or To Taste)
1 can Rotel tomatoes
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Instructions
Prepare the penne pasta. 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 minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally.
Add Rotel tomatoes and can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Add chopped herbs and shrimp into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Serve over cooked penne and garnish with Parmesan cheese.