Monday, January 11, 2010
Penne a la Betsey
Penne a la Betsey is one of Pioneer Women's most popular dishes and for good reason. This dish is quick and delicious! It's named after her little sister Betsey and features pasta with plump shrimp in a creamy tomato sauce-YUM!
I have made this about half a dozen times since discovering PW"s blog last spring. I really love this dish and the only changes that I make is that I don't chop up the shrimp. I actually like the shrimp bigger and it saves me a step during cooking. Also, I normally do use penne or mini penne but this time I decided to go with bow tie pasta. The bow ties makes this dish look "pretty"...don'tcha think?
1 lb. penne pasta (or other similar pasta)
2 tbsp. butter, divided
2 tbsp. olive oil, divided
1 lb. large shrimp
1 small white onion, finely chopped
2 cloves garlic, minced
½ cup white wine (or chicken broth)
1 (14.5 oz.) can plain tomato sauce
1 cup heavy cream
2 tbsp. fresh parsley, chopped
6 basil leaves, cut in chiffonade
salt and pepper to taste
Boil water and cook pasta according to package directions.
Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in a large skillet. Add the shrimp and cook for a few minutes, until opaque. Remove to a plate to let cool. Heat 1 tbsp. butter and 1 tbsp. olive oil in the skillet. Add the onion and garlic and cook, stirring occasionally. While the onion and garlic are cooking, chop the shrimp into small, bite-sized pieces. Add the wine (or chicken broth) to the pan and allow to reduce for a few minutes. Chiffonade the basil leaves and set aside. Stir in tomato sauce. Add the heavy cream and stir well to combine. Add shrimp back to the skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.
Drain pasta and return to pot. Add the sauce to the pot and stir well to combine. Serve.
Source: Pioneer Woman