Pioneer Woman’s Penne Ala Betsy

When I received the Pioneer Woman cookbook on Christmas Day, I turned to Brian and threatened to go all Julie & Julia on him and make every single recipe in the PW cookbook within a month. He laughed and shook his head as if to say “Silly Laura, of course you won’t”. Then, that weekend I made 5 different recipes from the cookbook. Silly Brian. You betcha I will!

This, of course, was wonderful. I left out the shrimp since I a) don’t like shrimp and b) didn’t have any.

Pioneer Woman’s Penne Ala Betsy
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Ingredients:
¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 small onion
2 cloves Garlic
½ cups White Wine (or To Taste)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
1 Tablespoon Fresh Parsley, or to taste
1 Tablespoon Fresh Basil –  or to taste
Salt and pepper, to taste

Directions:
Cook pasta according to package directions. Drain and set aside.

Peel, devein and rinse the shrimp under cool water. Melt 1 Tbls butter over medium heat in a large sauté pan. Cook the shrimp in the butter until opaque, then remove from the heat, let cool a bit, then remove the tails. Chop into bite-sized pieces and set aside.

Finely chop the onion and mince the garlic, then sauté in the pan with another 2 Tablespoons butter and 2 Tablespoons olive oil. Saute until the onion is tender.

Pour in the wine, stirring for a minute or two, then add in the tomato sauce and stir until well mixed. Pour in the heavy cream and simmer.

Chop the herbs and add into the pan, stirring together. Add in the salt and pepper, then mix in the shrimp. Add the pasta into the sauce and combine.

Source: The Pioneer Woman cookbook, also found on ThePioneerWoman.com