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The Pioneer Woman Cooks – Penne alla Betsy!

Author: Gaby Dalkin


  • 1 lb penne
  • 1 lb shrimp peeled and deveined
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves chopped
  • 1/2 cup white wine
  • 14.5 oz tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped parsley
  • 6 basil leaves chiffonade
  • salt and pepper


  • Bring a large pot of water to a boil and cook the pasta until al dente
  • In a skilled over medium heat, add 1 tbsp butter and 1 tbsp oil. Cook the shrimp until they are pink. Remove the shrimp, season with salt and pepper and set aside.
  • Next, chopped the onion and the garlic. In the skillet add the remaining butter and oil as well as the garlic and the onion. Saute for about 5 minutes.
  • Add the wine and allow it to evaporate
  • Add the tomato sauce and reduce the heat to low. Then add the creamy and stir. Add the parsley too!
  • Add the shrimp, taste for seasoning and adjust if needed, add the pasta and serve garnished with basil!