I'm sure if you are a regular reader of this blog you know I have this little thing for The Pioneer Woman. I mean, she's pretty much amazing. If she hadn't given birth to four of her own babies I might just offer to have hers for her...that's how deep this love goes.
So when I found this recipe for penne pasta with shrimp, creamy tomato wine sauce and basil I knew I had to try it.
Can you believe The Hubble was actually skeptical about this meal?? I mean really?? As if The Pioneer Woman would ever steer me wrong!!
This meal was nothing short of fabulous! The wine, mixed with the tomato sauce, mixed with the cream made a heavenly sauce that I wanted to bathe in. The addition of fresh basil and sauteed shrimpies just pushed this dish WAY over the top. I highly suggest you run out and try this meal as fast as you possibly can.
You can click on the link below to witness the amazing skill this woman possesses. She takes you step by step through the process of making this meal. So good!!
Penne a la Betsy
Retrieved from The Pioneer Woman
- ¾ pounds Penne Pasta
- 1 pound Shrimp
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 whole Onion (small)
- 2 cloves Garlic
- ½ cups White Wine (or To Taste)
- 1 can Tomato Sauce (8 Oz)
- 1 cup Heavy Cream
- 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.
- Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. 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 one small onion. Mince two cloves of garlic.
- In a large skillet heat 2 tablespoons of butter and 2 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 1 cup of heavy cream. 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.