Skip to content

Shrimp Penne Pasta

September 30, 2011
tags: ,

Well it has been an embarrassingly long time since I’ve made a post.  I really have no excuse now that I’m done with school and unemployed (hopefully not for much longer…), so I’m going to try my best to put more effort into our blog.  Plus, it gives me an excuse to bake and cook more :)

Have you heard of pinterest.com?  It’s a semi new website which I have become obsessed with.  You can find lots of diy and cooking projects that you can save and organize in specific folders.  I have one dedicated to a bunch of recipes I want to try out.  Feel free to check it out here: http://pinterest.com/justjewit/nomnom/.  The other night I decided to make a recipe I saved on here and been wanting to make  – penne pasta with shrimp in a creamy tomato sauce.  The recipe is pretty simple and very delicious.  If I were to make again, though, I would want to add more veggies like red bell peppers, to give the dish more texture.  But anything with shrimp is good in my book!

Enjoy!

Laura

Shrimp Penne Pasta

While the penne pasta is cooking, melt butter and olive oil in a skillet.

Cook clean shrimp in the skillet until a nice pink.  Cut into bite size pieces and set aside.

Saute garlic and onion with butter and olive oil in a large skillet.

Add white wine, tomato sauce, and heavy cream.

Make sure to pour yourself a glass of wine too ;)

Add basil, parsley, and shrimp.

Start mixing in the penne pasta and add some salt and pepper

deliciousness!

Shrimp Penne Pasta

Recipe from The Pioneer Woman (http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/)

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

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. (to save time I bought shrimp that had already been deveined) Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque.  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.

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.

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.

About these ads
One Comment leave one →
  1. October 1, 2011 11:22 pm

    yum.. I’ve tried this one “pasta alla betsy” from the Pioneer Woman’s cookbook, and it was SO amazing. Worth serving to guests! Seeing the recipe again makes me want to cook it again.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: