Penne Alla Betsy
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- 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
- 1/2 cup dry white wine, optional
- one 14.5 oz. can tomato sauce
- 1 cup heavy cream
- milk for thinning
- 1/4 cup chopped flat leaf parsley
- 6 basil leaves, cut in chiffonade
- freshly grated black pepper
1Bring pot of lightly salted water to a boil. Cook penne til al dente, firm yet tender. Drain and set aside.
2Peel and devein shrimp and rinse under cold water.
In small skillet over medium high heat, add 1 Tbsp. of butter and 1 Tbsp. of olive oil.When pan is hot, add the shrimp. Stir and cook on both sides til it is just starting to turn opaque, about 2 minutes.
3Remove to a plate and allow to cool slightly. Finely chop the onion
In large skillet over medium heat, add remaining 1 Tbsp. butter and 1 Tbsp. olive oil. Add garlic and onion. Stir to mix and continue to cook stirring occasionally til onion is translucent, about 3 minutes.
4Take a sip of wine if you’re into that sort of thing.
5Pour rest of wine into pan. Stir and allow it to evaporate, about 45 seconds. Pour in tomato sauce and stir to mix. Reduce heat to low.
Pour in the cream.
6Pour in the cream.
Stir well to mix, reduce heat to simmer. Remove tails from shrimp, chop shrimp into medium size pieces and ad them to the sauce. Stir gently to mix.
Dump in the herbs and stir. Add the cooked drained pasta.
Stir gently coat. If sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end. Adjust if needed. Serve directly out of the skillet or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread and more wine. Serves 6