Penne Alla Betsy - salt

Method

• 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.
• From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.