Best Penne Alla Betsy Recipes

PENNE ALLA BETSY

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.

PENNE ALLA BETSY

Steps:

• 1. Bring pot of lightly salted water to a boil. Cook penne til al dente, firm yet tender. Drain and set aside.
• 2. Peel and devein shrimp and rinse under cold water. In small skillet over medium high heat, add 1 Tbsp. of butter and 1 Tbsp. of olive oil.When pan is hot, add the shrimp. Stir and cook on both sides til it is just starting to turn opaque, about 2 minutes.
• 3. Remove to a plate and allow to cool slightly. Finely chop the onion In large skillet over medium heat, add remaining 1 Tbsp. butter and 1 Tbsp. olive oil. Add garlic and onion. Stir to mix and continue to cook stirring occasionally til onion is translucent, about 3 minutes.
• 4. Take a sip of wine if you're into that sort of thing.
• 5. Pour rest of wine into pan. Stir and allow it to evaporate, about 45 seconds. Pour in tomato sauce and stir to mix. Reduce heat to low. Pour in the cream.
• 6. Pour in the cream. Stir well to mix, reduce heat to simmer. Remove tails from shrimp, chop shrimp into medium size pieces and ad them to the sauce. Stir gently to mix. Dump in the herbs and stir. Add the cooked drained pasta. Stir gently coat. If 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. Adjust if needed. 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. Serves 6