Saturday, May 16, 2009

PW Penne A La Betsy

Oh my Goodness! This is amazing...hear me...AH-MA-ZING! You must make this...and here is how.


1 lb shrimp (I used half raw)

3/4 lb Penne Pasta


Olive Oil

1 small onion

2 clove garlic

1/2 Cup White Wine (I used white cooking wine)

1 8 oz. can Tomato Sauce

1 Cup Heavy Cream

Fresh Parsley and Basil (I did not use fresh)

Salt and Pepper to Taste

Cook pasta until tender-firm

Thaw out shrimp by running under cool water a few minutes. Then heat 1 T butter and 1 T Olive Oil in skillet. Add shrimp and cook a couple minutes until opaque. Do not overcook. Set aside and let cool for a few minutes. (Eat a couple too!)

Finely dice one small onion and mince two cloves of garlic. In a large skillet heat 2 T butter and 2 T of Olive Oil. Add garlic and onion and saute, stirring occasionally. Now put the cooked shrimp on cutting board and cut into bite size pieces. After saute put in white wine and let evaporate a couple minutes, stirring occasionally.

Now add tomato sauce, stir until well combined. Then add 1 Cup heavy cream, stir. Turn heat down to low, and while low if you are using fresh herbs, use that time to cut about a T of each. Add shrimp in sauce. Add Salt and Pepper to taste. Then add the pasta!

Then devoure will, it is soooo good!!!

1 comment:

Molly Jean said...

I keep seeing this recipe pop up occasionally but I haven't made it yet. Yours looks great!