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
  1. Bring a large pot of water to a boil and cook the pasta until al dente
  2. 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.
  3. 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.
  4. Add the wine and allow it to evaporate
  5. Add the tomato sauce and reduce the heat to low. Then add the creamy and stir. Add the parsley too!
  6. Add the shrimp, taste for seasoning and adjust if needed, add the pasta and serve garnished with basil!