First of all, I'd use raw shrimp if I were you. That's what the Pioneer Woman did. But my local supermarket was out of fresh shrimp (WTF) so I used frozen. If you use fresh, check the PW's site for how she cooked it. Since mine was already cooked, I skipped that part.

Heat the butter and olive oil together in a large skillet over medium heat. While you're at it, put some more butter and olive oil in a bowl. We'll get to that later.

Add the onion and garlic to the hot skillet and cook until softened, 5 minutes or so.
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After it's softened, add a cup of white wine. We use Yellowtail Chardonnay, which the boy always has in the fridge.
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Lower the heat a teensy bit and let a little bit of the wine cook off. While you're doing that, cut your shrimp into little pieces.
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Now add the can of tomato sauce to the skillet and stir.
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Once that's heated through, add the cream.
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Let that cook for a while. While you're doing that, get the garlic bread ready (see below).

Now add the shrimp to the skillet.
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Cook until shrimp is heated through and then add the chopped herbs.
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Cook a few more minutes and then add the pasta to the skillet. Stir until coated.
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Okay. Now. Remember that olive oil and butter you put in a bowl?
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Nuke it for 20-30 seconds, until the butter is melted. Add a bunch of garlic powder to the bowl and stir.
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Dip both sides of the bread into the oil/butter/garlic powder mixture. Don't leave it in there for more than a few seconds because it'll soak up too much and then you won't have enough.
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When both sides of the bread are covered with the mixture, put shredded mozz on top.
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Put it under the broiler. Keep a VERY close eye on it, it should only take maybe 2 minutes or so until the cheese is browned.
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And the final product:
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This was so yummy and easy! But next time I'll use raw instead of frozen shrimp.