Actually, on Pioneer Woman's site, it's called Penne a'la Betsy, but I thought mine was more descriptive and would help me remember what it was! This stuff is quite simply fabulous. I've made it at least 3 times and if I could, I would have it every week. Unfortunately, my hips may not agree, but since when have I cared what they thought! For beautiful mouth watering, step by step instructions and pictures, visit Pioneer Woman's site here. Otherwise, here's your ingredient list and basic directions:
3/4 lb. Penne (or Fusilli or whatever the heck you like best... I just happen to like the penne!)
1 lb. peeled and deveined shrimp (Large or Extra Large is preferable)
3 Tbsp Olive Oil (divided)
3 Tbsp Butter (divided)
1 small onion, diced
2 cloves garlic, minced
1/2 cup chicken broth (or white wine for all you wino's--yes, you, Dacia!)
1 8 oz. can tomato sauce
1 cup heavy whipping cream
1 Tbsp fresh parsley, chopped finely
Lots of fresh basil, chiffonaded (about 2-3 Tbsp at least) (I've only ever used the fresh basil... in fact, I liked the fresh basil so much, I went out and bought my very own basil plant! It was so worth it... I'm sure dried would work here, but if you can... definitely try the fresh. You'll feel so gourmet and it's sooooo good!) (Oh, and for directions for chiffonading, go to Pioneer Woman's site... she demonstrates... but basically you stack a bunch of leaves on top of eachother, roll them tightly and slice finely. I bet you could just chop them, too...)
Salt and Pepper to taste
First things first... bring a large pot of water to boil and add your pasta to the boiling water. Cook until al dente, drain and set aside. Oh, and work on your sauce while the noodles are cooking.
Saute shrimp in 1 Tbsp olive oil and 1 Tbsp butter in saucepan until your shrimp is pink, and just opaque. Don't cook them until they're rubbery! Remove to a plate and let them cool off a bit. Once they've cooled a bit, chop into large, but bite size chunks. You could do your chopping while your sauce is cooking... just a thought.
In that same pan, add remaining olive oil and butter, garlic and onion and saute, stirring occasionally. Once your onions and garlic have cooked down a bit, add 1/2 cup chicken broth and let that reduce a bit. Next add your tomato sauce and stir together well. Then slowly add your whipping cream, stirring well to combine. Now dump your shrimp in and add some salt and pepper to taste. And finally, add your fresh herbs and there's your sauce. It looks so good!
Drain your cooked pasta well and add to your sauce, stirring well to combine and voila'... it's done. And heavenly. And amazing. And one of my most favorite dishes ever!