One of Ramy's faves

This is one of Ramy's favorite dishes. It's not low-fat, by any stretch of the imagination, so if you're watching your weight, avoid! You can also substitute chicken breast for the shrimp, if you happen to not be a fan of shellfish. Don't cheat yourself by trying to use dried herbs - they just ain't the same, so pony up a couple of bucks for the real thing.

1 lb. extra large shrimp, peeled and deveined
1/4 tsp. garlic powder
3 Tbsp. butter, divided
5 Tbsp. olive oil, divided
1 lb. penne or fusilli pasta
1 medium red onion, chopped
2 cloves garlic, minced
1/2 cup white wine
8 oz. can tomato sauce
1 cup heavy cream
2 Tbsp. fresh parsley
2 Tbsp. fresh basil
Sea salt and freshly cracked black pepper

Add water to a stock pot and bring to a boil.

Rinse shrimp under running water. Allow to drain and dry. Sprinkle with garlic powder. Heat 1 Tbsp. butter and 2 Tbsp. olive oil in a large skillet. Add the raw shrimp and cook for approximately 2 minutes or until just opaque. Remove from skillet.

Add pasta to boiling water, along with about a tablespoon of salt. Cook according to package directions, drain, and return to hot pan to allow remaining water to evaporate.

On medium heat, melt 2 Tbsp. butter and 2 Tbsp. olive oil in skillet. Add garlic and onion and cook for 2 minutes, or just until onions begin looking transparent. Add white wine and allow to cook until beginning to evaporate (about 2 minutes), stirring occasionally. Add tomato sauce and stir. Add heavy cream, stir, and turn oven to low. Add previously cooked shrimp back to skillet. Chop parsley and chiffenade basil; add to skillet. Taste and adjust seasonings accordingly. Add cooked pasta, and stir together until well combined. Serve immediately.