Wednesday, April 28, 2010

Pasta with Shrimp and Tomato Cream Sauce

This dish is divine.  Fancy, schmancy it may seem, but this is simple to make and is so delish!
I got this recipe from the Pioneer Woman (see her version called Penne a la Betsy.  And, as usual, it is so wonderful, and don't fret if shrimp is not your thing.  Try it with chicken and get another great meal!

Pasta with Shrimp and Tomato Cream Sauce

2 tablespoons of butter
2 tablespoons of olive oil
1 lb. of large shrimp, peeled and deveined
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 15 oz. can of tomato sauce
1 cup of half and half (PW uses heavy whipping cream, which is that extra touch of richness)
1/2 cup of white wine (optional)
6-7 fresh basil leaves
fresh parsley (I used dried)
salt and pepper, to taste
3/4 lb. of short cut pasta (Penne, rigatoni, fusilli, etc.)


Cook pasta according to package directions, but be careful not to over cook!

Peel, devein, and rinse 1 lb. of large shrimp.  (Keep in cool water until ready to use).

In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil.  Pat shrimp dry with paper towel before putting in heated skillet so that they will sear instead of steam.  Place shrimp in skillet and cook on each side approximately 2 minutes, until the outsides are pink and most of the shrimp are opaque.

Remove from saucepan.

Add the other 1 tablespoon of butter and 1 tablespoon of olive oil to skillet and heat.  Add onion and garlic, cooking until translucent (about 3 minutes).

Add 1/2 cup of white wine and deglaze the pan, stirring gently.  Allow the white wine to evaporate a bit, then add the tomato sauce. Stir gently until combined.

Reduce the heat to low.  Slowly add the half and half, gently stirring until your sauce turns that creamy peachy color!

Add in fresh basil and parsley.  Allow sauce to simmer on low for several minutes.

(Quick tutorial on how to chiffonade basil.
Place basil leaves on top of each other.
Roll leaves up and hold together with your fingers.

Cut small strips of basil using a sharp knife.

While sauce is simmering, cut your shrimp into bite-sized pieces. 

Add to the sauce and tenderly stir.  Taste, then add salt and pepper to taste.

To serve, either add cooked pasta to saucepan and stir until combined.  Or plate pasta, then generously pour Shrimp and Tomato Cream Sauce over the pasta.

1 comment:

  1. Can you please move closer to me?? I need you to be my personal chef. I try all these recipes you post and none of them ever seem to turn out looking quite like yours.