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Wednesday, April 28, 2010
Recipe / Priscilla Tsai The Pioneer Woman's Penne a la Betsy
Posted By Priscilla Tsai on Wed, Apr 28, 2010 at 9:52 AM
Witty and hilarious Ree Drummond of the blog The Pioneer Woman Cooks is coming to Charlotte next Friday, May 7. The food blogger and photographer will be signing copies of her cookbook at Joseph-Beth Booksellers at SouthPark Mall.
Ree lives on a ranch in with her cattle rancher husband and a bevy of children. Known for her gorgeously photographed step-by-step home-style recipes, along with humorous writing, this Pioneer Woman has a huge following of readers.
I've got my ticket to the book signing and I just recently purchased my copy of her cookbook The Pioneer Woman Cooks, a #1 New York Times bestseller. The first recipe I tried out of the book was her Penne a la Betsy. It's penne pasta is tossed in a sweet tomato cream sauce with chunks of shrimp. The recipe is courtesy of her sister Betsy and Ree claims it would be one of the dishes she'd eat on her last day on earth. It's that good.
Penne a la Betsy
Courtesy of the Pioneer Woman
Ingredients
¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine (or To Taste)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste
Preparation Instructions
Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons 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 (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and 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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