Tuesday, April 8, 2008

Penne a la Betsy

One of my favorite cooking blogs is The Pioneer Woman Cooks. She has some great recipes, incredible photography, and witty writing-style. Check her out!

Back to the situation at hand, You are gonna need to use your imagination a bit with this dish because it calls for penne. A noodle's a noodle, right? Now imagine the ziti you see above is penne.

This dish is amazing! You can subsitute the shrimp for chicken, sausage, or even vegetarian if you are one of those people. I would have licked the dish clean if it wasn't completely inappropriate. Fortunately for me, I deemed it inappropriate after the deed was done.

Penne a la Betsy
Source: Pioneer Woman Cooks
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!)

1. Boil water and cook pasta according to package directions.
2. 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.
3. 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.
4. 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.

1 comment:

e said...

jesus h. this shiz is phenomenal!