This recipe was featured a long time ago on The Pioneer Woman Cooks blog. I always had it bookmarked to make but just never got around to it until now.
We made it last weekend and it was so good, we had seconds, and quickly devoured the remaining leftovers for Sunday lunch, quickly followed by the hubs request to make it again this week and the next and all of the weeks that follow.
Now when the hubs says something like that, a meal MUST be good!
THANK YOU PIONEER WOMAN and PUNK ASS SISTER BETSY!
Penne a la Betsy
(I'm writing the directions part with what I did)
1 pound shrimp
3/4 pound penne pasta (I used a full pound box, I hate having partial boxes of pasta in the house)
1 small onion
2 cloves garlic
1/2 cup white wine (we used sherry)
1 8oz can tomato saucec
1 cup heavy cream (we used light cream)
salt and pepper
Cook the penne until tender-firm. Drain and set aside
I used raw in the shell shrimp. I defrosted, peeled, took the tails off and then cooked. Heat 1 T butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove them to a plate to let cool. (NOTE: we decided next time we might use PAM to cook the shrimp to reduce some of the fat in the recipe.)
Finely dice one small onion, mince two cloves of garlic.
In a large skillet heat 2 T butter and 2T olive oil. Add the garlic and onion and saute, stirring occasionally. While this is sauteeing, cut the shrimp in to pieces. Once the onion and garlic have cooked a bit, add the white wine and let evaporate for a few minutes, stirring occasionally. You can use chicken broth if you don't have wine.
Now add the tomato sauce, stir well to combine. (NOTE: I turned the heat down here to reduce the pan heat to add the cream to prevent any curdling.) Then add 1 cup of the cream and stir. Turn heat to low and let simmer while you chop the herbs. Add the herbs - about a T of each to the sauce.
Now add in the shrimp and pasta and stir to combine.
THIS IS A MAKE AGAIN!!!