Shrimp Pasta

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Ok, so the Pioneer Woman calls this recipe “Penne Alla Betsy” but it has become simply Shrimp Pasta in my house.  And this is a very popular dish in the rotation at my house.

And why not?  It has tomatoes, cream, shrimp, and fresh basil.  It is delicious summer on a plate.

Well… delicious if not quite super healthy summer on a plate.

And the best part?  You can go from nothing to dinner in just under 30 minutes.

Shrimp Pasta

Aka Penne Alla Betsy from The Pioneer Woman Cooks 

1 pound penne pasta (or so… and it doesn’t have to be penne.  I like the little bow ties!)
1 pound large shrimp

2 tbsp butter

2 tbsp olive oil

1 small onion finely chopped

2 garlic cloves minced

1/2 cup white wine (or chicken stock)
1 14.5 ounce can tomato sauce

1 cup heavy cream

6-8 basil leaves, chopped

salt and pepper to taste

If you need to, peel and devein your shrimp.  I buy mine already done because I’m fancy like that (and hmm that’s what they sell at Trader Joes). I defrost mine.

In a large skillet over medium heat melt 1 tbsp of the butter with 1 tbsp of the olive oil.

Add in your shrimp and cook on both sides until they just start to turn pink.  You will be cooking these more later so you really don’t want to overcook them now.

Remove the shrimp to a plate and set aside.

Drain off most of the liquid from the skillet and add in the last tbsp of butter and olive oil.

Sauté the onion and garlic until the onion is translucent and your kitchen smells amazing.

Pour in the wine or chicken stock and cook down for 1-2 minutes.

Pour in the tomato sauce and reduce to a simmer.  Allow this deliciousness to simmer happily away while you make the pasta according to the packaging directions.

Drain the pasta and set it aside.  Then turn back to the sauce.

After turning the heat up just a little bit, pour in the cream.  Think about how wonderful these pink tomato and cream based sauces really are. Stir well to combine and reduce the heat back down to a simmer.

If they have them, remove the tails from the shrimp.  Chop the shrimp into delicious bite-sized pieces and add to the sauce.

Then add in the basil and stir will.

Finally mix in the pasta, making sure to cover every piece in delicious sauce.

Salt and pepper to taste and serve.

 

Shrimp Pasta

1 pound penne pasta

1 pound large shrimp

2 tbsp butter

2 tbsp olive oil

1 small onion finely chopped

2 garlic cloves minced

1/2 cup white wine (or chicken stock)

1 14.5 ounce can tomato sauce

1 cup heavy cream

6-8 basil leaves, chopped

salt and pepper to taste

 

Peel and devein your shrimp.

In a large skillet over medium heat melt 1 tbsp of the butter with 1 tbsp of the olive oil.

Add in the shrimp and cook on both sides until they just start to turn pink.

Remove the shrimp to a plate and set aside.

Drain off most of the liquid from the skillet and add in the last tbsp of butter and olive oil.

Sauté the onion and garlic until the onion is translucent.

Pour in the wine or chicken stock and cook down for 1-2 minutes.

Pour in the tomato sauce and reduce to a simmer.  Make the pasta according to the packaging directions.

Drain the pasta and set it aside.  Then turn back to the sauce.

After turning the heat up just a little bit, pour in the cream. Stir well to combine and reduce the heat back down to a simmer.

Remove the tails from the shrimp.  Chop them into bite-sized pieces and add to the sauce.

Then add in the basil and stir will.

Finally mix in the pasta, salt and pepper to taste, and serve.

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