Penne Alla Betsy (Pioneer Woman)

I've owned Ree Drummond's cookbook for almost three years and it's become one of my favorites. The step-by-step photos are not only mouth-watering, but helpful to both new and experienced cooks.

The summer before last, my granddaughter and I decided to try Drummond's recipe for Penne Alla Betsy. It was a huge hit and has become one of my favorite go-to meals.

The Pioneer Woman Cooks by Ree Drummond

The Pioneer Woman's Penne Alla Betsy

1 lb. penne pasta
1 lb. large shrimp, peeled and deveined
2 Tbsp. butter
2 Tbsp. olive oil
1 small onion, finely chopped
2 garlic cloves, finally chopped
1/2 cup dry white wine (optional)
1-14.5 oz. can tomato sauce
1 cup heavy cream
Milk for thinning
1/4 cup chopped flat-leaf parsley
6 basil leaves, cut in chiffonade (long thin strips)
Salt
Freshly ground black pepper


Bring a pot of lightly salted water to a boil. Cook the penne according to package directions, until al dente. Drain and set aside.

In a medium-sized skillet, melt 1 Tbsp. of butter and 1 Tbsp. of olive oil, over medium-high heat.

Add the shrimp. Stir and cook on both sides until the shrimp is just starting to turn opaque, about two minutes. Remove shrimp to a dish and allow to cool slightly.

In a large skillet over medium heat, add the remaining 1 Tbsp. butter and 1 Tbsp. olive oil. Add the chopped garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes. 

Stir in wine and allow it to evaporate, about a minute.

Add the tomato sauce to the skillet and stir to combine. Reduce the heat to low. 

Add the cream, followed by the cooked shrimp, stirring well to combine. 

Add the parsley and basil, followed by the cooked pasta. Stir gently to coat. If the sauce is too thick, add a little milk to thin.

Salt and pepper to taste.

Serve with crusty French bread and a tossed green salad.

Serves 4 to 6
 

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