Penne a la Betsy

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Pleasure derived from here.

My pleasure (serves 3):

  • Penne pasta, 160 g
  • Shrimp, 225 g (~9 pieces)
  • Butter (salted), 1.5 tbsp
  • Olive oil, 1.5 tbsp
  • Onion, 1 small
  • Garlic, 1 clove
  • White wine/Chicken broth, 120 ml – optional
  • Tomato sauce (canned), 4 oz
  • Cooking cream, 100 ml
  • Fresh italian parsley
  • Fresh basil
  • Pepper

Pasta:
Cook the penne pasta until tender-firm, also known as al dente.

Shrimps:
Peel and rinse the shrimps under cold water.
Heat about 0.5 tbsp of butter and olive oil in a pot.
Add shrimps and cook for a couple minutes until just opaque. Do not overcook them.
Remove shrimps and cool for a few minutes.
Pull off the tails and chop the shrimps into bite–sized pieces. Set aside.

Sauce:
Finely dice the onion and mince the garlic.
Heat 1 tablespoon of butter and 1 tablespoon olive oil.
Add the garlic and onion and sauté, stirring occasionally.
After the garlic and onions have cooked a bit add your 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 4-oz of canned plain tomato sauce. Stir well until combined.
Then add heavy cream. Continue stirring.
Turn down heat to low and simmer.

Herbs:
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil. Need not use the knife, using your hand to tear them to pieces works too.

Serve:
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir.
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.

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