Sunday, March 13, 2011

The Pioneer Woman's Penne a la Betsy

Bec gave me the Pioneer Woman Cooks cookbook a few years ago for my birthday and it has been used very frequently. It is actually my goal to make everything in the book. So far I haven't made anything that I don't like!
I have been wanting to make Penne a la Betsy for so long now and last night I finally made it happen. Adam isn't a huge pasta guy but if you add cream and shrimp, he's on board!
This recipe is incredibly easy and incredibly delicious! What more could you ask for!?? I highly recommend giving this a try!

Thank you, Pioneer Woman!

3/4 pound penne pasta (or any other pasta - I used rigatoni)
1 pound shrimp
3 tablespoons butter
3 tablespoons olive oil
1 small onion
2 cloves garlic
1/2 cup dry white wine
1 8oz. can tomato sauce
1 cup heavy cream
Fresh parsley
Fresh basil
Pepper to taste
Salt to taste
Cook the pasta until al dente.
Peel, devein and rinse (under cold water) the shrimp. Heat about 1 tablespoon butter and 1 tablespoon oil in a large fry pan over medium high heat. Add shrimp and cook until just opaque. Do not overcook. Remove from pan onto cutting board and let cool a few minutes. Pull off tails and chop into bite sized pieces. Set aside.
Finely dice onion; mince garlic. Heat 2 tablespoons oil and 2 tablespoons butter in a large saucepan over medium high heat. Add the onion and garlic. Saute and stir occasionally for a few minutes. Then add wine. Stir occasionally while wine evaporates for 5 minutes.

Add tomato sauce and stir to combine. While stirring, add cream. Reduce heat to low and let simmer for about 8 minutes.
Now chop some basil and parsley. (I used about 6 large basil leave and omitted the parsley).

Add shrimp to the cream sauce and stir. Add salt and pepper to taste. Stir in the herbs and finally stir in pasta. Mix until combined and serve immediately.


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