Penne alla Betsy
Serves: 4-6
  • 1 lb. penne pasta
  • 1 lb. large shrimp
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ cup dry white wine (I omitted)
  • 1 (14.5 oz.) can tomato sauce
  • 1 cup heavy cream
  • Milk for thinning
  • ¼ cup chopped flat-leaf parsley
  • 6 basil leaves, cut in chiffonade
  • Salt
  • Freshly ground black pepper
  1. Bring pot of water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
  2. Begin by peeling and deveining shrimp and rising them under cold water.
  3. In a small skillet over medium-heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
  4. In a large skillet over medium heat, add the remaining butter and olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
  5. If using wine, pour into pan and allow to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low.
  6. Pour in the cream. Stir well to combine; reduce heat to simmer.
  7. Add the shrimp to the sauce and stir gently to combine. Next add the herbs and cooked, drained pasta. Stir gently to coat. If the sauce is too thick, add a little milk to get it to the right consistency. Add salt and pepper. Serve.
Source: The Pioneer Woman
Recipe by Dallas Duo Bakes at