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Penne a la Betsy

Joan
adapted from The Pioneer Woman
Course Main Course
Servings 6

Ingredients
  

  • 12 oz penne pasta
  • 2 pounds shrimp, raw, peeled, deveined. I used medium or large
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3/4 cup white wine
  • 8 oz can tomato sauce
  • 1 cup half and half
  • salt and pepper to taste
  • 12 whole fresh basil leaves, chiffonade (rolled and cut into ribbons)

Instructions
 

  • Heat butter and olive oil in a large skillet over medium-medium high heat. Add the shrimp and cook for a couple of minutes, stirring, until just opaque. Remove them from the pan with a slotted spoon. When cool enough to handle, cut in half or however big you want them. Set aside. Cook pasta according to package directions.
  • To the same skillet, add the onion and garlic and saute, stirring occasionally for 3 minutes. Pour in the wine and let reduce for a few minutes, stirring occasionally. (Can substitute chicken broth for the wine, but the flavor will change)
  • Add the tomato sauce and stir until well combined. Cook for 3 minutes, then stir in 1/2 and 1/2. Add salt and pepper to taste. Add the shrimp, then turn down the heat and let simmer for a few minutes. Stir in the pasta then add basil on top.
  • ****I mix a 1/2 Tbsp of corn starch with a little water/broth/wine to make a slurry and add it after the 1/2 and 1/2 to make the sauce thicken a bit (add after bringing mixture to a gentle boil, it will thicken quickly)****