A few weeks ago I was perusing the internet, as I’m usually always doing, and I came across a blog called The Pioneer Woman. I kept thinking to myself: Why does that sound so familiar? After clicking around on her website I was practically drooling all over my keyboard just looking at the pictures of her delicious meals. It didn’t dawn on me until the next day while I was flipping through my usual channels on TV (HGTV, TLC, HGTV, Food Network, HGTV, ABC, HGTV again). Then I saw her! She has a show on Food Network also called The Pioneer Woman. Duh Viktoria. That week I ended up making one of her recipes for Benjamin and I, which we promptly devoured all 6 (YES, SIX) servings of. Since my aunt was in town last week and loves shrimp just as much as I do I made the dish again, but this time with a slight variation.
For the full recipe, check out the link: Penne a la Betsy but I’ll give a quick run through of what we did.
First, cook the pasta. We didn’t have any Penne on hand so I made Farfalle (bow ties) and Fusilli. Obviously, follow the directions on the box and keep the pasta warm.
Meanwhile, I roasted some garlic in the oven and chopped a small onion.
Heat equal parts olive oil and butter in a pan and quickly cook the shrimp. Make sure to not overcook them! Once cooked, pour them in a bowl along with all the yummy juices.
Press the roasted garlic out of their shells and crush into a paste. Heat some more olive oil and butter in the pan and add both the onion and garlic.
After a few minutes of sautéing add white wine and let that simmer. I underestimated the amount that I was making (double the recipe) and ended up having to switch to a larger pan at this point.
Then, add tomato sauce and season.
Next, add cream. I used half and half in an effort to make this dish lighter but I’m sure it would taste just divine with heavy cream. Make sure not to let the sauce boil after adding the half and half. I made this mistake the first time I made this and it ended up curdling. In the end it still tasted great, but didn’t look as good.
Add basil. I would’ve preferred fresh but we only had dried on hand. Still, the world must go on…
And finally, add the shrimp. Make sure to scrape out all of those yummy juices from the bowl, you’ll want every last drop!
Lastly, toss the pasta in with the sauce and enjoy! Bon appetit!