Penne alla Betsy

4.7(32)

This pasta has an unbeatable combination of shrimp, tomato sauce, cream, garlic, wine and herbs. It’s simple, flavorful, and whomever you make it for will pledge their eternal admiration and support for you.

by Ree | The Pioneer Woman·published 2009-07-01

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Main CoursesPasta

Servings

Total time

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prep 10 min

Calories / serving

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Ingredients (12)

serves

1 pound Penne Or Mostaciolli, Cooked Al Dente
1 pound Jumbo Shrimp, Peeled And Deveined (can Use 1 1/2 Pounds If You'd Like It Chunkier)shrimp
1 Tablespoon Butterbutter
1 Tablespoon Olive Oilolive-oil
1 cup Diced Oniononion
2 cloves Garlic, Mincedgarlic
¾ cups White Winewhite-wine
1 can Tomato Sauce (8 Oz)tomato
1 cup Heavy Cream (can Use 1/2 Cup For A Less Creamy Dish)
Salt To Tastesalt
Pepper To Tastepepper
12 whole Fresh Basil Leavesbasil

Instructions (5 steps)

01Heat butter and oil in a large skillet over medium to medium-high heat. Add the shrimp and cook for a couple minutes, stirring, until just opaque. Remove them from heat and let them cool for a few minutes. When cool enough to handle, slice the shrimp in half (or chop them if you prefer) and set them aside.
02To the same skillet, add the onion and garlic and sauté, stirring occasionally, for 3 minutes. After the garlic Pour in the wine and let it reduce for a few minutes, stirring occasionally. (If you would rather not use wine, you can use low-sodium chicken broth or seafood broth instead.)

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Not rich — missing servings, total time, or calories.