Thursday, August 9, 2012

Penne a la Betsy II

I blogged this shrimp pasta recipe a while ago and enjoyed it so much I thought I would take another crack at it.  It was just as good as I remembered it!  The recipe makes a lot, so if you're having anyone over for dinner this would be perfect.  Or, in our case, you'll have a bunch of leftovers; which works well too!
Cook penne or whatever pasta you choose according to package directions and set aside until the sauce is done.  Peel and rise extra large shrimp.  Heat one tablespoon of butter and olive oil in a large skillet.  Add shrimp and cook until just opaque.  Remove and set aside.
Chop one onion and mince two cloves of garlic.
In a separate large skillet heat butter and olive oil over medium head.  Add onions and garlic and saute stirring occasionally. 
Add white wine and as soon as it's evaporated some add the tomato sauce.  Stir until well combined.
Add heavy cream and turn heat down to low and let simmer.  Chop herbs and add to sauce, continuing to simmer.
Add shrimp and let simmer for a few more minutes.
This pasta is so tasty!  Full of flavor and a little spice.  Enjoy! 

Penne a la Betsy
3/4 pounds penne pasta
1 pound shrimp
3 tablespoons butter
3 tablespoons olive oil
1 small onion
2 cloves garlic
1/2 cup white wine, or chicken broth
1 8oz can tomato sauce
1 cup heavy cream
1 tablespoon cayenne pepper *optional
fresh parsley
fresh basil
salt and pepper to taste

Cook penne pasta until tender firm in a large pot with salted water.  Drain pasta.
Peel and rinse extra large shrimp. 
Heat about one tablespoon of butter and olive oil in a skillet.
Add the shrimp and cook for a couple minutes, until just opaque.
Remove from heat and let cool for a few minutes.
Put shrimp on a cutting board and pull of tails, then cut into bite size pieces and set aside.
Finely dice onion and mince garlic cloves.
In a large skillet heat two tablespoons butter and olive oil. 
Add garlic and onion and saute, stirring occasionally.
After garlic and onions have cooked for a bit, add white wine.
Let the wine evaporate for a few minutes, stirring occasionally.
Add tomato sauce, stir until well combined.
Add heavy cream, and continue stirring.
Turn heat down to low and let simmer.
Chop herbs and add to sauce, along with any additional spices you like.
Now add your shrimp into the cream sauce, and salt and pepper to taste.
Add your cooked pasta, and stir until pasta is coated with sauce.

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