Spaghetti a la Betsy

With apologies to The Pioneer Woman, I have modified her Penne A La Betsy and used spaghetti! Since I had leftover heavy cream, I decided to try this recipe since it's been in my Google reader forever. It was quite tasty. It reminds me of a recipe that I have made with sausage but instead of tomato sauce, it's 1 can of diced tomatoes.

Penne A La Betsy

from The Pioneer Woman Cooks blog

¾ pound penne pasta (I used thin spaghetti)

3 tablespoons butter, divided

3 tablespoons olive oil, divided

1 pound large shrimp

1 small white onion, finely chopped (I also added mushrooms)

2 cloves garlic, minced (I used 3)

½ cup white wine

1 (8-ounce) can plain tomato sauce

1 cup heavy cream

1 tablespoon fresh parsley (I omitted)

5 chopped basil leaves, chiffonaded

salt & pepper to taste

Boil water and cook pasta according to package directions.

Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Add the shrimp and cook for a few minutes, until opaque.

Remove to a plate to let cool. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet. Add the onion and garlic and cook, stirring occasionally.

While the onion and garlic are cooking, chop the shrimp into small, bite-sized pieces.

Add the wine to the pan and allow to reduce for a few minutes.

Stir in tomato sauce. Add the heavy cream and stir well to combine. Add shrimp back to the skillet and season with salt and pepper to taste.

Add the parsley and basil and mix well.

Drain pasta and return to pot. Add the sauce to the pot and stir well to combine. Serve.