I follow The Pioneer Woman’s blog, and often take a look at her Cooking section, even though many of her recipes include large amounts of meat (and butter), most of which I don’t eat. I like her recipes because they are simple with few steps and since she lives out in the boonies (aka, where no one can hear you scream), she doesn’t have access to many exotic ingredients. I am often deterred by recipes which include many ingredients that I will only use once. One of her shrimp recipes, Penne a la Betsy (named after her sister), looked particularly delicious to me.
This was a very easy recipe to make. Simply boil pasta until al dente, while in another skillet, melt butter and cook shrimp until tender. After the shrimp has cooked, chop into smaller pieces. In the same skillet, add chopped onion and minced garlic until tender, then pour some white wine and a can of tomato sauce into the same skillet. Heavy cream then gets added, as well as chopped basil and parsley. Finish by adding the chopped shrimp and cooked pasta. Who couldn’t resist a big bowl of carbs, cream, shrimp, and wine? This tasted great, but was also very rich, so something that I would only indulge in once in a while.
I don’t know what overcame me, but I served the heaping pot of pasta with Pioneer Woman’s Olive Cheese Bread. Talk about carbo-loading. You need to be a fan of olives to like this bread because it uses a large amount of black and green olives. While it was another of Pioneer Woman’s simple recipes, it was very salty and rich, even though I didn’t use the whole stick of butter that the recipe calls for! I think the mayonnaise in the cheese mixture added unnecessary richness. This bread would be good in small amounts and with something light to offset its heaviness.
Whenever I consider a Pioneer Woman recipe, I remind myself that she is cooking for her large family, who work cattle outside all day. Her recipes are not usually for people who have been sitting at a computer all day.