Best Penne A La Betsy Recipes

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PENNE A LA BETSY (PIONEER WOMAN RECIPE)



Penne a La Betsy (Pioneer Woman Recipe) image

From Pioneer Woman, her little sister, Betsy's recipe. I loved this! Made with milk instead of cream and it was great. Would be even better with the cream, of course ; )

Provided by Lakerdog2

Categories     Penne

Time 30m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

1 lb shrimp
3/4 lb penne pasta, uncooked
butter
olive oil
1 small onion
2 garlic cloves
1/2 cup white wine
1 (8 ounce) can tomato sauce
1 cup heavy cream
fresh parsley
fresh basil
salt and pepper

Steps:

  • Cook pasta to desired doneness, set aside.
  • Cook shrimp in 1 tbs butter and some olive oil.
  • Remove to a plate.
  • Add more butter to pan, cook onion and garlic until tender.
  • Put cooked shrimp on cutting board, cut into small pieces.
  • Add wine to skillet, cook for 2 minutes.
  • Add tomato sauce and mix well.
  • Add cream and stir well, mix in cut up shrimp.
  • Add cooked pasta and fresh herbs.
  • Enjoy!

PENNE ALLA BETSY



Penne Alla Betsy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Salt
12 ounces penne pasta
8 ounces large shrimp
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 cup white wine, optional
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
6 leaves fresh basil, cut in chiffonade
Milk, for thinning
Freshly ground black pepper
Crusty French bread, for serving

Steps:

  • Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
  • Begin by peeling and deveining the shrimp and rinsing them under cold water.
  • In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
  • In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
  • Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
  • And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.
  • Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
  • Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread - and more wine.

RAVIOLI A LA BETSY



Ravioli a la Betsy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
18 to 20 ounces packaged spinach and ricotta ravioli
3 tablespoons butter
2 tablespoons olive oil
1 pound peeled and deveined large shrimp
3 cloves garlic, pressed
1 medium yellow onion, finely chopped
2/3 cup white wine
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
8 fresh basil leaves, roughly chopped, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside.
  • Meanwhile, heat half of the butter and olive oil in a large skillet over medium-high heat. When hot, add the shrimp and cook on both sides until just starting to turn opaque, 2 minutes per side. Remove to a plate and set aside.
  • Return the skillet to the heat and add the remaining butter and olive oil. Add the garlic and onions, stir to combine and cook until the onions have softened slightly, about 3 minutes.
  • Deglaze with the wine, scraping the bottom of the skillet, and simmer until reduced by half, about 45 seconds. Add the tomato sauce, cream and pepper and stir to combine. Bring to a simmer, then reduce the heat to low.
  • Chop the shrimp into bite-size chunks and stir back into the skillet. Add the parsley and basil and stir. Add the ravioli to the sauce and top with more parsley and basil.

PENNE A LA BETSY



Penne A La Betsy image

A Pioneer Woman favorite recipe

Provided by Rose M. Helle

Categories     Seafood

Time 1h15m

Number Of Ingredients 8

1-1/2 lb peeled, deveined, and tails removed raw shrimp
1/2 c olive oil, extra virgin, cook w/ 2 tabs butter
1/2 onion, chopped
2 Tbsp minced garlic
1/2 c white wine
2-8oz can(s) tomato sauce
1 c heavy cream
1 box penne pasta, cooked to your liking

Steps:

  • 1. Place EVOO and butter in pan. Cook raw shrimp until pink in color. Take shrimp out once cooked. Add to pan the onion and garlic. Cook together.
  • 2. Add wine, the tomato sauce, cook thoroughly. Add the cup of heavy cream. Put cooked shrimp back in the pan and warm all through.
  • 3. Pour the shrimp mixture over the cooked pasta and serve. Garnish dish with chopped parsley and/or basil.

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