Penne A La Betsy Recipes

RAVIOLI A LA BETSY

Steps:

• Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside.
• Meanwhile, heat half of the butter and olive oil in a large skillet over medium-high heat. When hot, add the shrimp and cook on both sides until just starting to turn opaque, 2 minutes per side. Remove to a plate and set aside.
• Return the skillet to the heat and add the remaining butter and olive oil. Add the garlic and onions, stir to combine and cook until the onions have softened slightly, about 3 minutes.
• Deglaze with the wine, scraping the bottom of the skillet, and simmer until reduced by half, about 45 seconds. Add the tomato sauce, cream and pepper and stir to combine. Bring to a simmer, then reduce the heat to low.
• Chop the shrimp into bite-size chunks and stir back into the skillet. Add the parsley and basil and stir. Add the ravioli to the sauce and top with more parsley and basil.

PENNE A LA BETSY (PIONEER WOMAN RECIPE)

Steps:

• Cook pasta to desired doneness, set aside.
• Cook shrimp in 1 tbs butter and some olive oil.
• Remove to a plate.
• Add more butter to pan, cook onion and garlic until tender.
• Put cooked shrimp on cutting board, cut into small pieces.
• Add wine to skillet, cook for 2 minutes.
• Add tomato sauce and mix well.
• Add cream and stir well, mix in cut up shrimp.
• Add cooked pasta and fresh herbs.
• Enjoy!

PENNE ALLA BETSY

Steps:

• Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
• Begin by peeling and deveining the shrimp and rinsing them under cold water.
• In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
• In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
• Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
• 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.
• Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. 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.
• 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.