Lilypie Maternity tickers

Lilypie Maternity tickers

Tuesday, January 11, 2011

So GOOD you'll SLAP yo' MOMMA ;) ( jk Momma! )

Cold snowy days such as today inspire me to cook up a hot hearty meal. I found the following recipe from browsing a fellow blogger's page (Amy) and it sounded so delicious I just had to try it. Amy has exquisite taste, so when she blogs about a recipe, you know it must be GOOD!
The recipe is for PENNE A LA BETSY. It is a Pioneer Woman recipe.
If you love to cook, you must check out the Pioneer Woman website! Its full of yummy recipes and other fun things.
Introducing Penne a la Betsy... (picture by Kim)

I LOVED this dish! It got the husband's stamp of approval too ;) AND... 
even the dogs were begging to try it!

Here is the recipe from the Pioneer Woman website:

Recipe: Penne a la Betsy

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  • ¾ pounds Penne Pasta
  • 1 pound Shrimp
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 1 whole Onion (small)
  • 2 cloves Garlic
  • ½ cups 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.


  1. YAY! I love that you tried it! It's one of those meals that I keep all of the ingredients handy in the fridge/freezer/pantry so I can pull it out whenever. Makes enough for guests too [with a salad and bread] Yumm!

    Amy Hannon

  2. That looks and sounds delish! thanks for sharing Kimmie!! Love your pups too! They are presh!