Penne a la Betsy

serves 6

1 pound Penne Pasta

1 pound shrimp, peeled and deviened

3 tablespoons butter, divided

3 tablespoons olive oil, divided

1 small onion, diced

2 cloves garlic, minced

1/2 cup white wine (can substitute with chicken broth)

1 8 oz can tomato sauce

1 cup heavy cream

handful chopped parsley

handful chopped basil

salt and pepper to taste


Cook the penne pasta until al dente, following the instructions on the box.

 Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Add shrimp and cook for a couple of minutes, until the shrimp are pink. Be careful not too overcook them.  Remove from heat and transfer to small bowl.  Allow to cool for a few minutes. On a cutting board, chop the shrimp into bite-sized pieces and set aside.

 Wipe out the skillet with a paper towel. Add  the remaining 2 tablespoons of butter and olive oil to the skillet and heat over medium heat. Add the chopped onion and minced garlic and saute, stirring occasionally, until translucent.  Add the white wine to the mixture and cook, letting the wine evaporate for a few minutes. Add the tomato sauce.  Stir well until combined and then add the heavy cream. Continue stirring.  Turn the heat to low and let simmer, 5-6 minutes.

 Add the chopped shrimp to the tomato cream sauce.  Stir to combine, adding salt and pepper to taste. Add the parsley and basil and stir.  Finally, add the pasta to the sauce and stir so the pasta is coated with the sauce.

adapted from pioneerwoman.com

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