Friday, January 15, 2010

Time To Try: Pioneer Woman's Penne a la Betsy

I do know about you but I love The Pioneer Woman, Ree always makes some delicious recipes and for weeks I've been eyeing her recipe that she made with her sister called Penne a la Betsy. I had a mad craving for some shrimp and I had most of the ingredients on hand so with a little tweaking I made a smaller version of her recipe that served two generous portions that literally blew my tastebuds away!

1/2 box Penne Pasta
1 lb Shrimp
3 Tbs Butter
3 Tbs Olive Oil
1/2 red onion
3 cloves Garlic
White Wine (probably about 1/2 cup)
1 8oz can Tomato Sauce
1 cup Heavy Cream
Parsley, Basil, Salt & Pepper to taste

Cook the penne pasta al dente.
While that's cooking peel, devein and rinse shrimp, (I had a bag of peel, deveined frozen shrimp from Publix that already had the tails removed so I skipped that step.)

Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and saute for a couple of minutes, don't overcook them. Remove from heat and let cool for a few minutes. (Her recipe calls for chopping the shrimp into smaller pieces but I kept mine whole.
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 saute, 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.
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.

Add your chopped shrimp back into the tomato cream sauce, mix in spices, and finally combine with the pasta.

It looks so yummy and it was so delicious! I will defiantly be cooking it many many more times :)

1 comment:

  1. YOU TOTALLY INSPIRED ME!! I saw this recipe on PW a while ago and kinda kept it in the back of my mind as a recipe I'd like to try out. Well, months later, you put it up on your site and I remembered how much I wanted to try it soooooo.... I DID!!! Except I did it without the shrimp because, well, seafood ooks me out. Is that OK? Gosh it was good, though. I really don't make a lot of stuff that calls for white wine, though, so it's nice to add something else to my repertoire that uses it. I think it's because I'm more of a red meat kinda girl that I use red wine more often...



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