Penne a la Betsy

Posted by Annie.

Last Christmas, I received the Pioneer Woman Cooks book in my stocking, and I pulled it out this week to see what I could find. Admittedly, like other books, I still love flipping through pages and trying to hold down recipes with greasy hands while cooking. There’s something so lived-in/loved about a good book of recipes with stains, wrinkles and hand-written notes. So here’s my first contribution from this book.

I loved the recipe, and the basil gave the house a perfect scent. This is great as a hearty main course or full dinner. The recipe makes four very generous servings. Danny and I split it for dinner three nights in a row, with a bit of salad on the side. Also, it only takes about 25 minutes start to finish – Enjoy!

1 lb shrimp (like the frozen bag, peeled and deveined – and thawed)
1 lb Penne (or other short pasta; I use brown rice pasta)
2 tbsp butter, olive oil
Small onion, minced
A few cloves of garlic, minced
2 small cans of tomato sauce
1 c heavy cream
1/4 c finely chopped flat leaf parsley
Basil, chiffonade, to taste (I used 8 leaves)
Salt and pepper to taste
1 c dry white wine (optional)

1. Bring water in a pot to a boil for the penne. Either cook the pasta all in one step, or come back to this as you have time between the other steps. Add some salt to that water. Drain the pasta and set aside.

2. Bring a saucepan to medium heat with 1 tbsp each of the butter and olive oil. Saute the thawed shrimp for about two minutes (they should have just turned opaque.) Remove to a cool plate and set aside.

3. Back to the saucepan on medium heat, add the remaining 1 tbsp each of butter and olive oil. Add the onion and garlic, stirring occasionally for several minutes. Keep an eye on this because garlic in olive oil that’s too hot can burn. Keep the heat to medium, and keep stirring. (This happened to me the first time, and it’s no bueno.)

4. Optional: at the point, you can chop the shrimp into smaller pieces, if you’d like. If not, skip this step.

5. Optional: here add the cup of dry white wine. (I didn’t do this, and it came out fine, but it sounds good.)

6. Add the two small cans of tomato sauce, and stir well.

7. Reduce the heat to low, and add the cup of heavy cream. Stir well.

8. Add the shrimp to the tomato cream sauce, and stir well.

9. If you haven’t chopped the basil and parsley at this point, do that now. Add the herbs to the tomato cream sauce, and stir until well combined.

10. Add the pasta to the tomato cream sauce, and stir until well combined.

Penne a la Betsy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s