This pasta dish absolutely made my heart sing. Its another one pulled from Pioneer Woman’s cookbook, towards the back under Supper. It’s rich Midwest cookin’ with a little shrimp to add some class.
For the first time in months (years, maybe?), I bought heavy whipping cream, as its a key ingredient in the tomato-cream sauce. Heavy whipping cream brings about endless complaints from my husband, so I had a mischievous little smirk on my face when I put it into the grocery cart.
I shop alone…for a reason. He doesn’t have to know, right?
I then proceeded to (stupidly) place it front-and-center in our fridge. And then he knew. Now he knows. Brett despises the fact that heavy whipping cream, and therefore this entire meal, has a hundred percent calories from fat.
For the record: I love this meal because it has a hundred percent calories from fat.
The shrimp in this pasta is chopped, which is fun and different, and it means perfection in nearly every bite. Serve this with crusty bread for mopping up leftover sauce.
Penne with Tomato-Cream Sauce and Shrimp – known as Penne Alla Betsy from The Pioneer Woman Cooks by Ree Drummond
1 lb penne pasta
1 lb shrimp, cooked
1 TBS butter
1 TBS olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 C chardonnay
14.5 oz can tomato sauce
1 C heavy whipping cream
several basil leaves, cut in chiffonade
salt + pepper
1. In a large pot, saute onion in butter and oil until tender; add garlic and saute another minute. Pour wine into pan and cook for one minute. Add tomato sauce and stir well. Reduce heat to low. While tomato sauce is simmering, cook penne pasta until al dente.
2. Add the cream to tomato sauce, stir well, and simmer.
3. Chop cooked shrimp into pieces. Pour into cream sauce. Season with salt and pepper as needed. Add some of the basil to sauce, but reserve a bit for garnish. Mix penne into sauce, garnish with remaining basil, and serve!