penne alla betsy
making every pioneer woman recipe: part 33! supper (translation:dinner). i’m not a shrimp person. but my husband is and he LOVED this recipe. the sauce is really creamy and makes it great!
ingredients:
1 pound penne pasta
1 pound large shrimp
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
½ cup dry white wine (optional)
One 14.5-ounce can tomato sauce
1 cup heavy cream
Milk for thinning
¼ cup chopped flatleaf parsley
6 basil leaves, cut in chiffonade (see Supper)
Salt
Freshly ground black pepper
instructions:
1. Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
2. Begin by peeling and deveining the shrimp and rinsing them under cold water.
3. In a small skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil.
4. When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes.
5. Remove to a plate and allow to cool slightly.
6. Next, finely chop the onion.
7. In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil.
8. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
9. Next, take a sip of wine, if you’re into that sort of thing.
10. Pour the rest of the wine into the pan. Stir and allow it to evaporate, about 45 seconds.
11. Pour in the tomato sauce and stir to combine. Reduce the heat to low.
12. Pour in the cream. Mmmm. It doesn’t get any better than this.
13. Stir well to combine; reduce the heat to simmer.
14. And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces, and add them to the sauce. Stir gently to combine.
15. Next, dump in the herbs and stir.
16. Add the cooked, drained pasta.
17. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
18. Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread. . .and more wine.
If you're like me and don't usually enjoy shrimp, Penne alla Betsy might just change your mind—especially when paired with a creamy, savory sauce that blends tomato, cream, and fresh herbs beautifully. One thing I found helpful was to peel and devein the shrimp thoroughly to avoid any gritty texture, which can really affect the overall experience. The use of wine adds a subtle depth to the sauce, but if you prefer to skip alcohol, don't worry—just substitute with a bit of extra broth or water, and the dish will still taste fantastic. I love how the fresh basil chiffonade adds a brightness that complements the creamy tomato base wonderfully. When cooking the shrimp, be sure to keep an eye on them; overcooking can make them tough and rubbery, but when done right—as this recipe emphasizes—they become tender little bites that soak up the luscious sauce. Also, I recommend tossing the pasta in the sauce while still warm, allowing it to absorb flavors and get coated evenly. To thin the rich sauce, adding a splash of milk works like a charm and keeps the texture perfect for serving. Personally, serving this with crusty French bread to mop up any leftover sauce is a must. Another tip is to season gradually and taste frequently—salt and pepper levels can really vary depending on your tomato sauce brand and shrimp freshness. This recipe is great for a cozy dinner and a wonderful way to impress guests with a dish that feels indulgent yet straightforward. It’s also versatile—you can easily swap shrimp for chicken or mushrooms if you’re looking for a different protein. Enjoy this creamy, comforting Penne alla Betsy that brings a little Pioneer Woman magic into your kitchen!