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penne alla betsy with a good spoon twist


So, I mentioned earlier that I got the Pioneer Woman Cookbook. I tried out my first recipe of hers the other night and Wow- what deliciousness. My mom was working late and I wanted to have dinner on the table when she got home. I made it, and I'm pretty sure my dad and I took more than a few "tastes" of the silky shrimpy sauce. Here's her post about it, and this will be mine. I took on my own little changes, so here it goes.



Begin by peeling and deveining shrimp for about 4 people (think 6 pieces per person). In a skillet melt 1 Tbs. butter and 1 Tbs. olive oil. The combination of these two helps the butter not burn. When the pan is hot, add the shrimp. Allow to turn pink on both sides and then remove and place onto a plate to cool. PW said to pour out the sauce that is left, but I kept it in there and think this buttery shrimpy liquid really improved the end result. SO- add about 1 more Tbs. butter and a little more olive oil. At this point add in 2 chopped garlic cloves and 1 onion- chopped. Cook for about 3 minutes until translucent. Now- pour in 1/2 cup dry white wine. I suppose you could go without the wine- but why would you?



Now, pour in 1 14.5 ounce can of tomato sauce and allow to heat through. Turn the heat down a little then pour in 1 cup of heavy cream. Yes- that's a lot. But let's not skimp on this. You're not making a "sort of creamy" sauce. You're making a cream sauce. All this sauce to simmer and add some salt and pepper to taste. Then add in the cooked shrimp which you've chopped up. Next, dump in 1/4-1/2 cup chopped flat-leaf parsley and 6-10 basil leaves- chopped. I'd add this to your liking. Now, pour in about 1 box of cooked penne, and stir gently to coat.

Let the pasta become friends with the sauce and test their friendship by taking a bite. We didn't have any crusty bread, but that would have been delicious. On a side note- I was proud of the fact that this dish was so well seasoned, my mom and dad didn't have to sprinkle any salt on it. I am also proud of the fact that SK and I are both posting PW recipes today.

Comments

  1. please cook this when you're back. and please get back already.

    i'm super hungry. xox

    ReplyDelete

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