BLACKENED SHRIMP PAPPARDELLE

BLACKENED SHRIMP PAPPARDELLE
BLACKENED SHRIMP PAPPARDELLE

Yield Portion Size

24 portions (Potion Size: 1 cup pasta and 4 shrimp)
4 tbsp
Vegetable oil, divided
2 cups
Onion, yellow, 1/4-inch diced
4 cups
White wine, dry
2 quarts
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
6 quarts
Heavy cream
3 cups
Parmesan cheese, grated
6 quarts
Pappardelle pasta, cooked
5 lbs
Shrimp, large, U-20, peeled and deveined
1-1/2 cups
Blackening (Cajun) spice
4 tbsp
Salt
View Nutrition Information

Directions

  1. Step 1

    In large saucepan, heat 2 tablespoons of oil over medium heat. Add onions and saute until translucent (do not brown).

  2. Step 2

    Deglaze with wine. Add all but 1 cup of RO*TEL® and simmer until wine reduces by half.

  3. Step 3

    Add heavy cream and bring to a simmer. Reduce by 1/4 and add Parmesan cheese.

  4. Step 4

    Add cooked pappardelle to sauce and stir well to coat.

  5. Step 5

    In a seperate large pan, heat the remaining 2 tablespoons of oil.

  6. Step 6

    Season the shrimp with the blackening spice and salt. Cook the shrimp until opaque, about 3 minutes per side.

  7. Step 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.

Related Products

ROTEL Chunky Diced Tomatoes And Green Chilies
Diced Tomatoes with Chilies
ROTEL Diced Tomatoes Original Diced Tomatoes And Green Chilies
ROTEL Mild Diced Tomatoes And Green Chilies
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