Thursday, June 24, 2010

Penne(or not) shrimp pasta....

I had pictures for step by step instructions but then I went back to the Pioneer Woman's website and quickly became ashamed at my poor photography so I decided to just post a few of the finished product. Neal and I both love this recipe but we LOVE fresh basil and that's what gives this pasta such wonderful flavor.I found this fun pasta at the store and I forgot to look on the box to see what it was called. It was like little rolled up lasagna noodles it held the sauce really well. Fun pasta makes me HAPPY and giggly and warm inside. Below you will find the original Pioneer Woman recipe or as it's called Penne a la Betsy!! I do make it a little different,  I always use red wine instead of the white and a different pasta almost every time. Now I'm hungry again just looking at this recipe. So incredibly delicious.

Pioneer Woman Shrimp Penne
  • 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
Preparation Instructions
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.

1 comment:

  1. Haven't made this recipe in ages! Her summer stir fry recipe the other day looks delish...all those textures, yum!



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