BLACKENED SHRIMP PAPPARDELLE
Yield Portion Size
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
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 361 mg | 36% |
Carbohydrate | 54 g | 18% |
Cholesterol | 484 mg | 161% |
Total Fat | 97 g | 149% |
Iron | 4 mg | 21% |
Potassium | 298 mg | 0% |
Calories | 1242 kcal | 62% |
Sodium | 3655 mg | 152% |
Protein | 36 g | 71% |
Polyunsaturated Fat | 5 g | 26% |
Saturated Fat | 57 g | 287% |
Dietary Fiber | 3 g | 13% |
Vitamin C | 4 mg | 7% |
Vitamin A | 3972 iu | 79% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In large saucepan, heat 2 tablespoons of oil over medium heat. Add onions and saute until translucent (do not brown).
-
Step 2
Deglaze with wine. Add all but 1 cup of RO*TEL® and simmer until wine reduces by half.
-
Step 3
Add heavy cream and bring to a simmer. Reduce by 1/4 and add Parmesan cheese.
-
Step 4
Add cooked pappardelle to sauce and stir well to coat.
-
Step 5
In a seperate large pan, heat the remaining 2 tablespoons of oil.
-
Step 6
Season the shrimp with the blackening spice and salt. Cook the shrimp until opaque, about 3 minutes per side.
-
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.
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