Best 3 Penne A La Betsy Recipes

Penne alla Betsy is a delectable pasta dish that tantalizes the taste buds with its rich and creamy sauce. Originating from the vibrant culinary scene of Rome, this Italian masterpiece is a symphony of flavors, combining the tangy zest of lemon, the aromatic depth of garlic, the subtle sweetness of peas, and the nutty goodness of Parmesan cheese. It is a dish that embodies the essence of Italian cuisine, showcasing the perfect balance between simplicity and sophistication.

In this comprehensive guide, we present you with three irresistible variations of Penne alla Betsy, each offering a unique twist on this classic dish. From the traditional rendition that captures the authentic flavors of Rome to the innovative sun-dried tomato and spinach rendition that adds a vibrant pop of color and freshness, and the indulgent vodka-infused rendition that adds a touch of elegance and warmth, these recipes cater to a variety of preferences and skill levels. Whether you are a seasoned home cook or a culinary novice, this guide will equip you with all the knowledge and techniques you need to recreate this delightful dish in your own kitchen. So, prepare to embark on a culinary journey as we delve into the secrets of Penne alla Betsy and discover the magic that awaits you in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE A LA BETSY (PIONEER WOMAN RECIPE)

Penne a La Betsy (Pioneer Woman Recipe) image

From Pioneer Woman, her little sister, Betsy's recipe. I loved this! Made with milk instead of cream and it was great. Would be even better with the cream, of course ; )

Provided by Lakerdog2

Categories Penne

Time 30m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

Ingredients

1 lb shrimp
3/4 lb penne pasta, uncooked
butter
olive oil
1 small onion
2 garlic cloves
1/2 cup white wine
1 (8 ounce) can tomato sauce
1 cup heavy cream
fresh parsley
fresh basil
salt and pepper

Steps:

Cook pasta to desired doneness, set aside.
Cook shrimp in 1 tbs butter and some olive oil.
Remove to a plate.
Add more butter to pan, cook onion and garlic until tender.
Put cooked shrimp on cutting board, cut into small pieces.
Add wine to skillet, cook for 2 minutes.
Add tomato sauce and mix well.
Add cream and stir well, mix in cut up shrimp.
Add cooked pasta and fresh herbs.
Enjoy!

PENNE ALLA BETSY

Penne Alla Betsy image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

Salt
12 ounces penne pasta
8 ounces large shrimp
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 cup white wine, optional
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
6 leaves fresh basil, cut in chiffonade
Milk, for thinning
Freshly ground black pepper
Crusty French bread, for serving

Steps:

Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
Begin by peeling and deveining the shrimp and rinsing them under cold water.
In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.
Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread - and more wine.

PENNE A LA BETSY

Penne A La Betsy image

A Pioneer Woman favorite recipe

Provided by Rose M. Helle

Categories Seafood

Time 1h15m

Number Of Ingredients 8

Ingredients

1-1/2 lb peeled, deveined, and tails removed raw shrimp
1/2 c olive oil, extra virgin, cook w/ 2 tabs butter
1/2 onion, chopped
2 Tbsp minced garlic
1/2 c white wine
2-8oz can(s) tomato sauce
1 c heavy cream
1 box penne pasta, cooked to your liking

Steps:

1. Place EVOO and butter in pan. Cook raw shrimp until pink in color. Take shrimp out once cooked. Add to pan the onion and garlic. Cook together.
2. Add wine, the tomato sauce, cook thoroughly. Add the cup of heavy cream. Put cooked shrimp back in the pan and warm all through.
3. Pour the shrimp mixture over the cooked pasta and serve. Garnish dish with chopped parsley and/or basil.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to experiment with different types of pasta, sauce, and vegetables.
Cook the pasta according to the package directions.
Make sure the sauce is hot before adding the pasta.
Toss the pasta with the sauce until it is evenly coated.
Serve the pasta immediately, garnished with parsley or basil.
Leftover pasta can be stored in the refrigerator for up to 3 days.

Conclusion:

Penne alla Betsy is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. With its creamy, flavorful sauce and tender pasta, it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy pasta dish, give Penne alla Betsy a try. You won't be disappointed.