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.
Latest posts by Cynthia (see all)
- Roasted Sweet Potatoes and Apples - September 29, 2017
- Easy Fried Apples #AppleWeek - September 27, 2017
- Nutmeg-Apple Conserve, a canning recipe #AppleWeek - September 26, 2017