8/4/11

Penne a la Betsy

I've been on a quest to use all of the ingredients that have been hiding in my freezer.  You know...that half bag of tater tots, forgotten waffles, frozen corn, and a lonely bag of shrimp.  I was able to put those lonely shrimp to use in this delicious weeknight meal.  Pioneer Woman calls this recipe Penne a la Betsy, after her little sister.  I didn't have penne pasta on hand, and in keeping with the theme of using ingredients I already have, I used spiralini pasta.  I also cut this recipe in half.  It's easy, delicious, and quick.  Add this to your list of dishes to try. 

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Penne a la Betsy
Ingredients:
3/4 pounds Penne Pasta 
1 pound Shrimp 
3 Tablespoons Butter 
3 Tablespoons Olive Oil 
1 whole Onion (small) 
2 cloves Garlic 
1/2 cup 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

Directions:  

Cook the 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. 
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 pasta and give it a good stir.

Source:  Pioneer Woman
 
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