Shrimp and Pasta with Tomato Cream Sauce

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Standing in stark contrast to the last pasta dish I made, there's this one. The blog I got this from, The Pioneer Woman, calls it Penne a la Betsy. In my mundane way, I'm calling it Shrimp and Pasta with Tomato Cream Sauce.

This wonderful, rich, creamy dish comes together quickly and, except for the shrimp, I had everything I needed: A small can of tomato sauce from the Indian-spiced Stew a few weeks ago, some pasta I collected (bow ties are cool), and some cream. I've started keeping the ultra-pasteurized cream in my fridge for emergency scone baking and sauces. It keeps for a month, and it's extremely useful.

I didn't have any white wine left (thank the chicken for that one), so I just used a bit of water. This turned out a bit thin, so I let it simmer to thicken it back up. A bit of chicken stock would help fill in some flavor gaps, I suspect, if you don't have wine. Personally, I filled those gaps with some parmesan and red pepper.

All in all, this one was very good. I gorged myself stupid, have plenty of leftovers, and now, fat and happy, I'm telling you about it.

PS: The leftovers went well mixing the peas right in there.

Shrimp and Pasta with Tomato Cream Sauce and some peas

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