Penne a la Betsy

Summary
Prep time	20 min
Cook time	25 min
Source	The Pioneer Woman
Yield / serves	4 servings
Rating	Excellent

Ingredients

• 1 lb shrimp
• 3/4 lb penne pasta
• butter
• olive oil
• 1 small onion
• 2 garlic cloves
• 1/2 c white wine
• 1 8 oz can tomato sauce
• 1 c heavy cream
• fresh parsley
• fresh basil
• salt & pepper

Preparation

Cook the penne pasta until al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 Tbsp butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove them to a plate and let cook for a few minutes.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 Tbsp butter and 2 Tbsp olive oil. Add the garlic and onion and saute, stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit, add the white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead.

Now add an 8 oz can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer while you chop your herbs. About a Tbsp of chopped fresh parsley and about the same amount of chopped basil or if you're feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir. And Voila! Penne a la Punk-Ass Betsy!