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

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

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.

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.

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.

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.