Yield: 24 portions
Portion Size: 1 cup pasta and 4 shrimp

Vegetable oil, divided4 tbsp
Onion, yellow, 1/4-inch diced 2 cups
White wine, dry 4 cups
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained64144 602452 quarts
Heavy cream 6 quarts
Parmesan cheese, grated 3 cups
Pappardelle pasta, cooked 6 quarts
Shrimp, large, U-20, peeled and deveined 5 lb
Blackening (Cajun) spice 1-1/2 cups
Salt 4 tbsp


  1. In large saucepan, heat 2 tablespoons of oil over medium heat. Add onions and saute until translucent (do not brown).
  2. Deglaze with wine. Add all but 1 cup of RO*TEL® and simmer until wine reduces by half.
  3. Add heavy cream and bring to a simmer. Reduce by 1/4 and add Parmesan cheese.
  4. Add cooked pappardelle to sauce and stir well to coat.
  5. In a seperate large pan, heat the remaining 2 tablespoons of oil.
  6. Season the shrimp with the blackening spice and salt. Cook the shrimp until opaque, about 3 minutes per side.
  7. To make ONE SERVING: Place 1 cup tossed pasta onto a plate and top with 4 shrimp. Garnish with drained RO*TEL® and more Parmesan cheese.
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