Penne a la Betsy

So I guess you could say I've had a craving for some good shrimp lately. The result of my search for the best shrimp recipe to satisfy this craving led me to this recipe, originally adapted from the Pioneer Woman's blog. What a winner! I'm sure we've both said this way too many times, but this might top the list of our favorite recipes ever. The garlic, tomato, shrimp, pasta combination here was perfection. Actually, yesterday, I was anxious to get home just to eat the leftovers! Make this dish, and you're sure to impress your audience!

Penne a la Betsy

3/4 lb penne pasta
3 T butter, divided
3 T olive oil, divided
1 lb large shrimp
1 small white onion, finely chopped
2 cloves garlic, minced
1/2 c chicken broth (or white wine)
1 (8-oz) can plain tomato sauce
1 c heavy cream
1 T fresh parsley, chopped
basil leaves to taste
parmesan flakes to taste

Cook pasta according to package directions.

Begin sauce by melting 1 T butter and 1 T olive oil in large skillet. Add shrimp, and cook for a few minutes until opaque. Remove and set aside to cool.

In the same skillet, heat remaining butter and olive oil. Add onion and garlic and cook, stirring occasionally.

Meanwhile, chop shrimp into small, bite-sized pieces.

Add broth to the pan and allow to reduce for a few minutes while chopping the basil leaves.

Stir in tomato sauce and cream. Stir well to combine. Add shrimp back to the skillet. Season with salt and pepper to taste. Add parsley and basil. Mix well.

Drain pasta and return to pot. Add sauce to the pot, and stir well to combine. If desired, sprinkle with parmesan flakes.