Pasta and shrimp are two of my favorite dishes, all the more so when combined with cream and wine. Jeff and I have made this comforting decadent dish from the Pioneer Woman several times, and it remains a favorite. The dish is simple and quick enough to whip up after work, yet elegant enough to serve as a romantic dinner for two, or when hosting a dinner party.
In typical Pioneer Woman fashion, this dish is heavy on the calories and fat, so I will experiment with slimming it down next time by reducing the oil and butter, and substituting half and half for the cream.
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm8.staticflickr.com/7138/6953211430_73e7a8b4a4.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm6.staticflickr.com/5326/6953211580_abf33b084b.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm6.staticflickr.com/5152/7099282045_398354492e.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm8.staticflickr.com/7081/6953211994_de07564027.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm6.staticflickr.com/5450/6953212536_d87ced335e.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm6.staticflickr.com/5327/6953212666_8beab1ab3a.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm6.staticflickr.com/5454/6953212964_407fd63980.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm6.staticflickr.com/5331/7099282917_e6bb1657b0.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm6.staticflickr.com/5156/7099283233_3645f2100d.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm6.staticflickr.com/5151/7099283839_298193837f.jpg?resize=500%2C375)
![Shrimp Penne a la Betsy Shrimp Penne a la Betsy](https://i0.wp.com/farm6.staticflickr.com/5118/7099284275_8bd4e6c4ed.jpg?resize=500%2C375)
- ¾ pounds Penne Pasta
- 1 pound Shrimp
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 whole Onion (small)
- 2 cloves Garlic
- ½ cup 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
- 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, or if you’re feeling very proper, chiffonaded.
- 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.