Penne a la Betsy by The Pioneer Woman
Ingredients
- ¾ pounds Penne Pasta
- 1 pound Shrimp
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 whole Onion (small)
- 2 cloves Garlic
- ½ cups White Wine (or To Taste)
- 1 can Tomato Sauce (8 Oz)
- 1 cup Heavy Cream
- Fresh Parsley, to taste
- Fresh Basil - To Taste
- Salt To Taste
- Pepper To Taste
- Cook the penne pasta until al dente.
- Peel and rinse (under cool water) 1 pound of 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.
- Finely dice one small onion.
- Mince two cloves of garlic.
- 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. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
- Now add an 8-ounce 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.
- Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, 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.
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