I've seen this recipe floating around on a few blogs, and being the shrimp lover that I am, I had to put it in the rotation! This is divine! I've made similar cream-based sauces and this time I added a few pinches of cayenne to spice it up. It was incredibly good and filling!
I forgot to pick up fresh herbs at the store and used dried. It turned out fine, but I could tell they would have made a world of difference compared to the dried. I really need/want to get an Aerogarden!
Penne a la Betsy
1 pound shrimp
3/4 pound penne pasta
3 tablespoons butter
3 tablespoons olive oil
1 small onion
2 cloves garlic, minced
1/2 cup white wine
1 8 oz. can tomato sauce
1 cup heavy cream
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chiffonaded
Salt and pepper
1. Set a large pot of water on the stove to boil. Add the penne pasta and cook until al dente.
2. Peel, devein and rinse shrimp under cool water. Heat 1 tablespoon each of butter and olive oil in a skillet. Add shrimp and cook for a couple of minutes, until just opaque. Remove to a plate and let cool for a few mintues.
3. Heat 2 tablespoons each butter and olive oil in skillet. Add garlic and onion and saute, stirring occasionally. Remove tails from shrimp and chop into bite-sized pieces and set aside. After the garlic and onion have cooked for awhile, add white wine to skillet. Let evaporate a few minutes, stirring occasionally.
4. Add in tomato sauce. Stir until well combined. Add heavy cream and stir. Turn heat down to low and let simmer while you chop herbs. Add parsley and basil to skillet and stir. Add shrimp back into skillet and add salt and pepper to taste. Add cooked penne pasta and heat a couple of minutes. Serve and enjoy!