If you read the Pioneer Woman blog, then you know may know that this pasta recipe is named for her sister, Betsy. If you go to her blog you can read the funny commentary that she has about she and her sister making this pasta dish. I have had this on my "to cook" list for quite some time now and it was definitely worth making. TC came into the kitchen several times telling me how good it was smelling. What's not to like about the smell and taste of onion, white wine, heavy cream, butter and shrimp (well the smell of shrimp after it's cooked in butter :) )?? The only change I would make to the recipe is adding less onion. It was too much onion for my taste, but I'll leave that up to you! I also wish I had made it for a night when we had friends over because it is an impressive dish that feeds a crowd. We have leftovers for at least two more meals. Make this creamy, deliciousness for your next round of company! It will surely impress anyone!
3/4 lb. penne pasta
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. large shrimp, deveined
1 small white onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 cup heavy cream
1 tbsp. each of fresh parsley and basil, chopped
Boil water and cook pasta according to package directions.
Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in a large skillet. Add the shrimp and cook for a few minutes, until opaque. Remove to a plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in the skillet. Add the onion and garlic and cook, stirring occasionally. While the onion and garlic are cooking, slide the tails off of the shrimp and chop the shrimp into small, bite-sized pieces.(you could also leave them whole if you prefer) Add the wine (or chicken broth) to the pan and allow to reduce for a few minutes. Chiffonade the basil leaves and chop the parsley. Set aside. Stir in tomato sauce. Add the heavy cream and stir well to combine. Add shrimp back to the skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.
Drain pasta. Add the pasta to the sauce and toss to coat.