Tuesday, July 26, 2011

Penne Alla Betsy

This recipe comes from my BFF PW (Pronounced P-Dub). It's from her cookbook  and it is De-Lish! I'm seriously having trouble restraining myself from making it this very instant! It's rich, creamy and has yummy shrimp in it-how could you not L-O-V-E it?!?!? I served it with her homemade ranch dressing (stay tuned later this week for the recipe) and fresh bread. It was a family favorite and just as fabulous the next day!


  • 1 pound penne pasta
  • 1 pound large shrimp
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup dry white wine (optional)
  • One 14.5-ounce can tomato sauce
  • 1 cup heavy cream
  • milk for thinning
  • 1/4 cup chopped flat-leaf parsley
  • 6 basil leaves, cut into chiffonade 
  • salt
  • freshly ground pepper
  1. Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
  2. Begin by peeling a deveining the shrimp and rinsing them under cold water.
  3. In a small skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil.
  4. When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes.
  5. Remove the shrimp to a plate and allow to cool slightly.
  6. Next finely chop the onion.
  7. In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil.
  8. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
  9. Next, take a sip of wine, if you're into that sort of thing.
  10. Pour the rest of the wine into the pan. Stir and allow it to evaporate, about 45 seconds.
  11. Pour the tomato sauce and stir to combine. Reduce the heat to low. 
  12. Pour in the cream.
  13. Stir well to combine, reduce the heat to simmer.
  14. Remove the tails from the shrimp, chop the shrimp into medium-size pieces, and add them to the sauce. Stir gently to combine.
  15. Next, dump in the herbs and stir.
  16. Add the cooked, drained pasta.
  17. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjust if necessary.
  18. Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl.
Per PW...Serve with crusty French bread and more wine. This is a cowgirl's paradise

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