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Penne a la Betsy

25 mins to cook • Serves 6


1 Shrimp


1 Basil, Fresh
1 Garlic
1 Onion, small
1 Parsley, Fresh


8 oz Tomato sauce

Pasta & Grains

1 Penne pasta

Baking & Spices

1 Pepper
1 Salt

Oils & Vinegars

1 Olive oil


1 Butter
1 Heavy cream

Beer, Wine & Liquor

1 White wine
  • Kim Tyler

    Penne a la Betsy / The Pioneer Woman. One of the best pasta recipes I've made in a long time!

  • Amy

    Penne a la Betsy. The Pioneer Woman is one of my favorite sources for recipes, and this one doesn't disappoint. This pasta dish has a creamy tomato sauce with shrimp.

  • christina martin

    Penne Alla Betsy- Pioneer Woman....yes, with shrimp, tomato cream sauce, garlic, how can one go wrong? oh wait, now I can't remember which creamy shrimp pasta dish I tried! maybe this is the one that sounded better than it was... although usually I think all pioneer woman recipes are awesome...guess I better try again.

  • Brianna Kaitlyn

    Penne Pasta A La Betsy 141 by Ree Drummond / The Pioneer Woman Creamy Tomato Sauce and Shrimp

  • Jill Smith

    Penne Alla Betsy- Pioneer Woman....Recipe: Penne a la Betsy Prep Time: 25 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6 Print Recipe3"x5" Cards4"x6" CardsFull Page Ingredients ■3/4 pounds Penne Pasta ■1 pound Shrimp ■3 Tablespoons Butter ■3 Tablespoons Olive Oil ■1 whole Onion (small) ■2 cloves Garlic ■1/2 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 Preparation Instructions 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.

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