It may seem like an odd name, but it won’t if you head over to Pioneer Woman’s blog and read her funny commentary on making this dish with her little sister. This was another major hit in our house. I make a lot of different types of shrimp pasta, but this has easily taken the no. 1 spot in my book. I think that chopping up the shrimp into small pieces really brings out the flavor of the shrimp because you have some in every bite. This reminds me a lot of pasta with vodka sauce, but lucky for me it doesn’t have vodka – I’ve been really missing vodka sauce since I got pregnant, and this is a wonderful substitute. You can use white wine or chicken broth in this dish, which I appreciate. Ben and I are both just crazy about this dinner. I made it about a week ago and he’s already been asking for it again!
Penne a la Betsy
¾ lb. penne pasta
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. large shrimp
1 small white onion, finely chopped
2 cloves garlic, minced
½ cup white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 cup heavy cream
1 tbsp. fresh parsley, chopped
basil leaves, to taste (use a bunch!)
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, chop the shrimp into small, bite-sized pieces. Add the wine (or chicken broth) to the pan and allow to reduce for a few minutes. Chiffonade the basil leaves and 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 and return to pot. Add the sauce to the pot and stir well to combine. Serve.
Source: adapted from The Pioneer Woman Cooks