Friday, December 2, 2011

Penne a la Betsy

Original recipe and photo.

The Pioneer Woman blog is a good one if you are looking for some yummy recipes with step by step instructions, fyi.

This is a pretty good pasta and it isn't difficult to make.  I personally think it needs a nice pinch of red pepper flakes.... but I think I say that about everything!  Since the original recipe feeds more people than we have in my house, I cut it down.  Plus I swapped the heavy cream for half and half.  I served this with some green beans.  Here it is my way:

Penne a la Betsy
Serves: 4
Calories:  Approx 525 per serving

1/2 pound Penne Pasta  (I used mini penne and ended up not stirring in all of the cooked pasta
3/4 pound Shrimp  (I used frozen, 26-30/pound size I think)
2.25 Tablespoons Butter
2.25 Tablespoons Olive Oil
3/4 whole Onion (small)
2 cloves Garlic1/2 cup White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
3/4 cup Half and Half
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Cook the penne pasta until tender-firm, also known as al dente.

Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice the onion. Mince two cloves of garlic.
In a large skillet heat 1.25 tablespoons of butter and 1.25 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 3/4 cup of half and half. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

1 comment:

Pete said...

I have her cookbook and made this two weeks ago and fell in love, this is a great dish!!!