For today's baci's baking post, I went with a tried and true deliciousness from the lady everyone loves - The Pioneer Woman, Ree Drummond!! I made Penne a la Betsy, named after Ree's sister, about a month ago (you can see from the photo below that I enjoyed it with a glass of white wine - mmm. . .) and since then I have gently forced a few friends to try the recipe - it is that yummy!! It's even incredible the day after!! Enjoy :o)
Penne a la Betsy
1 pound Shrimp
3 T. Butter
3 T. 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
1) Cook the penne pasta until tender-firm.
2) Peel, devein and rinse (under cool water) 1 pound of extra large shrimp.
3) Heat about 1 tablespoon butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook. Remove from heat and let cool for a few minutes.
4) Put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
5) Finely dice one small onion.
5) Finely dice one small onion.
6) Mince two cloves of garlic.
7) In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil.
7) In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil.
8) Add the garlic and onion and sauté, stirring occasionally.
9) After the garlic and onions have cooked a few minutes, add the 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).
10) Add an 8-ounce can of plain tomato sauce. Stir well until combined.
10) Add an 8-ounce can of plain tomato sauce. Stir well until combined.
11) Add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
12) Chop about a tablespoon of parsley and about the same amount of basil.
13) Add chopped shrimp back into the tomato cream sauce and stir.
12) Chop about a tablespoon of parsley and about the same amount of basil.
13) Add chopped shrimp back into the tomato cream sauce and stir.
14) Add salt and pepper to taste.
15) Add herbs and stir until combined.
16) Add your cooked penne pasta and stir. Enjoy!
Yum! This looks SO tasty and I love that it involves wine!
ReplyDeleteThanks so much, Alicia - The Pioneer Woman rocks ;o) It is ridiculously delish - a must try!
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