I love shrimp.

I love pasta. 
I love wine.

Put them all together and what do you have?  Penne a la Betsy!  Seriously, this is the Best pasta meal ever!

I have long been a fan of Ree Drummond.  You know her from The Pioneer Woman Cooks book and nowshe has a show.  If you don’t know her, I suggest going to her website as quickly as you can.  You will find not only great recipes, but wonderful photography and stories about her life and her family.  It is a fantastic place to spend some time.

Gift from my lovely friend P.

I digress.   About a year ago, I found this recipe on her website and it has become a family favorite.  Hope you will try it, I am sure it will become one of your favorites too!

Penne a la Betsy
Adapted from Ree Drummond


3/4 pounds Penne Pasta
1 pound Shrimp
3 TBL Butter
1 whole onion (I used half an onion)
2 cloves garlic
1/2 cup of white wine
1 can tomato sauce (8 oz)
1 cup heavy cream
Fresh parsley – to taste
Fresh basil – to taste (I don’t use basil, not always a big fan of it)
Salt to taste
Pepper to taste


Cook the penne pasta until al dente.

Peel, devein and rinse (use cool water) 1 pound of extra large shrimp.  Heat about 1 TBL butter and olive oil in a skillet.   Add shrimp and cook for a couple minutes until just opaque.

Do not overcook shrimp. Remove from heat and let cool. When cool to touch, place on chopping board and cut into bite sized pieces.  Set aside.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet, heat 2 TBL of butter and 2 TBL olive oil. Add garlic and onion and saute, stirring occasionally.

 When the onion is translucent, add the white wine (you can use chicken broth instead).

Add your 8 oz can of plain tomato sauce. Stir well until combined. Add 1 cup of heavy cream. Continue stirring. Turn heat to low and let simmer for a few minutes.

Chop the parsley and basil (remember the herbs are to taste)

Add herbs and shrimp to tomato cream sauce. Stir and add salt and pepper to taste. Add penne pasta and stir.

Honestly, this is the best shrimp and pasta meal ever!  I really hope you will give it a try!

Prep time – 25 minutes
Cook time – 25 minutes (approx.)
Serves – 6

Thanks for stopping by and I hope you come back. 

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I am a lover of great food, gardening, quilting and all things that make my house a home.
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36 Responses to Best Shrimp Recipe Ever

  1. This looks fantastic! Pinned it and can’t wait to try it!

  2. Shay says:

    I love shrimp (we call them prawns here ) and this looks so yummy!

  3. This comment has been removed by the author.

  4. This looks so good, I’m seriously considering breaking my vegan-cleanse diet right now!

  5. Kristina says:

    Hello fellow I Love My Online Friends GFC Hop-er! I actually recognize your blog from other blog hops. Please check out my blog, if you haven’t already. (And follow.) Have a great week. :)


  6. Mrs. No-No says:

    WOW! That looks so creamy and delicious. I’m going to try it with either cannelli beans or some other white beans and see if it comes out as good as it looks!!! (:
    Thanks for letting me know about it!
    Have a great week.

  7. Dawn says:

    Well I love shrimp, pasta and wine myself. I’m adding this to my dinner menu for next week it sounds so good and I have almost all the ingredients on hand. THanks for sharing on Whatcha Whipped Up!

  8. Carole says:

    Thanks for linking this in to Food on Friday and a big thank you, too, for following Carole’s Chatter. Cheers

  9. AMW says:

    This is the recipe you were telling me about. I may just have to try it this week! Will certainly post to let you know if I do and how it turned out.

  10. Laura says:

    This is one of my favorite P-Dub recipes! In fact, we’re having it tomorrow night for supper and I can’t wait! My husband doesn’t like shrimp and pasta together, so I leave out the shrimp and turn this into a vegetarian meal.

  11. Love, love, love this! Shared to my cooking page and pinned it! I must make this <3

  12. Thank you so much for sharing this recipe on Seafood Frenzy Friday. Have a great week! http://carriesexperimentalkitchen.blogspot.com/2013/08/seafood-frenzy-friday-56.html

  13. Taby says:

    a very tasty dish. but in the future i will leave the onions out and use onion powder. the onion pieces werent good texturally, and i felt that they just didnt fit into this dish. i ended up picking them all out.

    • cynthia says:

      I am so glad you stopped by to comment. Onions are not for everyone! I am glad you liked the shrimp recipe (with the exception of the onions!) I hope you come back and find some other recipes!

  14. Ashley says:

    I can’t wait to try this! What kind of white wine is better? I’m not a wine person so I don’t know anything about it. & I’m glad I read the onion comment because I have issues biting into onions but when I do use them I usually purée them in the food processor to almost liquid LOL I really don’t like biting into them :/

    • cynthia says:

      Ashley, I am so glad you stopped by. I think I used an inexpensive Chardonnay. I have read that using an expensive wine doesn’t make a dish taste better. Save the expensive stuff for drinking! I hope you enjoy this recipe. It has been the most viewed recipe that I have ever shared. I hope you come back and I hope you have a wonderful holiday!

  15. Dawn says:

    ok, I need to put shrimp on the grocery list! We always have pasta and wine readily available here! haha!

    I used to go to the pioneer lady’s website for photography tips and I saw her show for the first time last week. What a lady!

    We are eating clean here lately, so I’ll be subbing in some whole wheat pasta or veggie pasta and I’ll have to see if we can switch out the heavy cream, but I’m guessing that is why it is so creamy and yummy! Maybe on a cheat night we will do it full fledge! I love your pictures, too!

  16. Amy H. says:

    I just made this tonight and it was AMAZING! I added about a tablespoon of sugar to the sauce just because my family likes sauce a little sweeter. And I didn’t have white wine so I added a splash of vinegar to the chicken stock. But my husband ate 3 massive servings and raved about it the whole time. I will be making this regularly! Thanks for the recipe!

    • cynthia says:

      Oh My Gosh! Thank you so much for the compliment. You and readers like you are the reason I blog. I am so glad that your family loved the recipe and that you were able to make it work for your family. This is one of my families favorites also. Thanks again and I hope you find some other recipes that you and your family will love.

  17. AnnMarie says:

    This is my husband and my kind of meal! Once a week we eat dinner without our 15 year old son while he is at youth group…..I am claiming this as our next Wednesday night dinner. Pinned!

  18. Rosa says:

    I love it ..it was delicious ate it with garlic crescent…thank you :-)

  19. Lisa says:

    This looks so good! I know my family will love it. :-) Thanks for linking up with “Try a New Recipe Tuesday.” I look forward to seeing what you’ll share this week. http://our4kiddos.blogspot.com/2014/03/try-new-recipe-tuesday-april-1st.html

  20. Cheryl says:

    Looks awesome! I’m always looking for great seafood dishes for my daughter who is a pescetarian, and she might just love this one.
    I’m stopping by from Treasure Box Tuesday to check out your awesome recipe and to invite you to share your talents with my new link party The Yuck Stops Here. You can find it at mommasangelbaby.com. It starts every Monday evening at 8pm EST and ends every Friday evening at 8pm EST, I would love to see you next week. HUGS

  21. Tara says:

    I made this tonight for my hubby and six kids, and it was a huge hit, from large to small! Thanks for the new recipe!

    • cynthia says:

      I am so glad that it was a hit! It is my families favorite and it makes me so happy to find out it will be a new favorite in your home too! Thanks for the wonderful comment – it makes me smile!

  22. Carmen says:

    It was truly a delicious recipe!!!! And so easy. I actually made it again and kicked it up a notch and added some spinach so we have a vegetable and some scallops. Delicious recipe! Thanks

  23. Gill says:

    Ridiculously Good!!!

    • cynthia says:

      You are so right! This dish is a family favorite and finds it’s way on our table on a regular basis! Thanks for stopping by!

  24. Kate says:

    I love the flavor of this sauce but I’ve made it twice now and it’s fairly thin and “watery”…I’m not the best cook at all so what am I doing wrong??

    • cynthia says:

      Hmmm…. First off, thanks for stopping by to ask your question. The sauce is not a super thick sauce. Here are a couple things you can try. When the shrimp is done cooking. Lay them on a paper towel to soak up any liquid. Make sure you use Heavy Cream (I find some brands to be thicker than others). You might always want to drain the butter/oil off of the onion when they are done cooking and before you add the sauce ingredients. Thanks again for stopping by and I hope this helps!

  25. Geri says:

    We love this meal. I have to make it at least every 2 weeks. I use chicken broth instead of wine. It is the best shrimp ever.

    • Cynthia says:

      Geri, thanks so much for stopping by and commenting. I love the use of chicken broth instead of the wine. I will have to remember that – at times I don’t always have the wine, so broth will be a good substitute! It always makes me feel good when readers stop by to let me know they enjoyed a recipe. You have made my day!

  26. Maria says:

    This sounds awesome but I would like to make it as an aapetizer instead of with the pasta. Can you please tell me what to change?

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