Penne a la Betsy

Well, here's another recipe my husband has asked that I make again...and often. I can see why this is a popular recipe. It is good and pretty mild, so I would definitely make this one for a crowd. Next time I will most likely add some sun dried tomatoes to the sauce. The recipe is from the Pioneer Woman Cooks.

Penne a la Betsy

1 lb. fresh shrimp
3 T. butter
3 T. olive oil
1 lb. whole wheat penne
1 small onion
2 garlic cloves
1/2 c. chicken stock (or chardonnay)
1 (8oz) can tomato sauce
1 c. heavy cream
fresh basil
Parmesan cheese to taste (I know, a faux pas- but delicious)

Cook shrimp in 1 T. oil and 1 T. butter in large skillet. Once shrimp is opaque, remove from heat. Prepare penne as directed on package. Chop onion and mince garlic. Add 2 T. butter and 2 T. olive oil to skillet and add onion and garlic. Add stock, tomato sauce and cream. Remove tails from shrimp and chop into bite sized pieces. Chiffonade basil. Add shrimp and basil to sauce. Season with salt and pepper and toss with pasta. Serve with freshly grated Parmesan.

Greta's rating: she ate the pasta- put did NOT like the shrimp.