SANTA FE PASTA & SHRIMP
This dish sounds decadent, but might be a perfect dinner for two on some romantic evening--- or not! Or, maybe you are just in the mood for a rich, yummy pasta dish for absolutely no reason at all!
Provided by DailyInspiration
Categories Weeknight
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, heat butter and oil. Add shrimp and cook about 8 minutes or until shrimp are pink and firm. Remove shrimp and set aside.
- Add peppers, onion, garlic and cilantro and saute until just barely tender. Remove vegetables and set aside.
- Add tequila to skillet (off flame) and swirl around pan. Add all seasonings and cream and simmer. Allow sauce to thicken slightly.
- Return shrimp and vegetables to skillet and toss until mixture heats well and coats shrimp with cream. Serve immediately over hot, cooked pasta. Garnish with parmesan cheese and extra cilantro leaves.
Nutrition Facts : Calories 327.1, Fat 24.7, SaturatedFat 11.3, Cholesterol 188.3, Sodium 770.6, Carbohydrate 9.2, Fiber 2.1, Sugar 2, Protein 18
SANTE FE SHRIMP SALAD #RAGU
Ragú® Recipe Contest Entry. South of the border flavors including avocado, black beans, shrimp and cilantro are featured in this salad dressed with a smoky spicy dressing.
Provided by RChan13
Categories Sauces
Time 20m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 7 ingredients in a large bowl.
- Mix together the pasta sauce and remaining ingredients till well combined.
- Toss the dressing with the salad to evenly coat then garnish each serving with cheese.
LAYERED RAGU TACO SALAD WITH CRISPY TORTILLA TRIANGLES#RAGU
"Ragu Recipe Contest Entry" This flavorful salad features arugula followed by a mixture of sausage, black bean and seasoned Ragu sauce. It is topped with an avocado, Ragu sauce and pine nut mixture, garnished with sour cream, sharp cheddar cheese and a little cilantro. Oven-crisped corn tortilla triangles add a crispy texture and fun!
Provided by Ronna F
Categories Sauces
Time 45m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 21
Steps:
- Cut each tortilla into 6 wedges. Spray cookie sheets with no-stick cooking spray. Add tortilla wedges in a single layer. Spray tops of tortilla wedges with no-stick cooking spray. Sprinkle with 1/4 teaspoon freshly ground sea salt. Bake in a preheated 350 degree oven for 15 minutes, or until crisp.
- In a 9-inch skillet over medium heat, cook and stir Italian sausage until browned. Drain off any fat. Measure out 1/2 cup Ragu sauce and set aside. Add remaining Ragu sauce, black beans, chili powder, cumin, garlic powder, onion powder and crushed red pepper. Cook and stir over medium heat until mixture begins to boil. Set aside.
- In a medium bowl, combine mashed avocados, remaining 1/2 cup Ragu sauce, spring onions, 1/2 cup cilantro, jalapeno peppers, minced garlic, lime juice, remaining salt, black pepper and pine nuts.
- To serve, place one cup arugula on each of 4 serving plates. Spoon on sausage, Ragu and black bean mixture. Top each with avocado mixture. Spoon onto each 1 tablespoon sour cream followed by the cheddar cheese and remaining 1/4 cup cilantro. Serve with the crispy tortilla triangles.
- Makes 4 servings.
Nutrition Facts : Calories 999.5, Fat 63.8, SaturatedFat 13.9, Cholesterol 46, Sodium 1988.6, Carbohydrate 86.4, Fiber 29.4, Sugar 11.8, Protein 33.6
SANTE FE SHRIMP WITH PASTA
-Boneless skinless chicken cut into cubes may be substituted for shrimp, but be careful to allow a longer cooking time for the chicken to cook through.
Provided by Gramma Jones
Categories Seafood
Time 30m
Number Of Ingredients 7
Steps:
- 1. Clean and de-vein shrimp
- 2. Boil pasta in a generous amount of salted, boiling water. Drain when cooked.
- 3. Meanwhile in a frying pan, combine oil and butter. Heat and add the shrimp, cooking until shrimp are transparent. Remove
- 4. Add the taco seasoning an continue cook while stirring for 30 seconds. Add the Alfredo sauce to the seasoned shrimp. (I especially like to use the Cheesy RAGU Roasted Garlic with Parmesan Sauce.)
- 5. Pour shrimp and sauce over drained pasta and top with a good quality grated Parmesan or Romano cheese.
WARM SHRIMP NEST SALAD #RAGU
Ragú® Recipe Contest Entry. This Shrimp Nest Salad is lovely garlic shrimp served on top of spaghetti squash pancake served with Ragu sauce on a bed of baby arugula that was tossed in balsamic vinegar sprinkled with creamy goat cheese. A healthy option that tastes of a splurge.
Provided by Sherry A.
Categories Sauces
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350 degrees.
- Cut spaghetti squash in half lengthwise, place face down in shallow glass pan, with water to cover bottom of pan ,.
- Roast Squash in oven 45 min till skin is fork tender aka poke easily with fork . (I recommend roasting night before so has time to cool in refrigerator).
- Scrape out the spaghetti squash into bowl (should be stringing) allow to cool.
- Drain any liquid off squash, Add 2 eggs, parmareggio cheese, salt, and pepper mix.
- In a preheated frying pan add pat of butter, Place small amounts of squash mixture flattening in to small (size of your palm) pancakes (too big can't flip them).
- Fry carefully till both sides are golden brown, remove set on side in a warm oven.
- ***Please note Spaghetti Squash Pancakes can be made ahead of time and reheated in oven.
- At same time - Place Ragu in a pot and bring to temperature slowly.
- Take shrimp seasoned with salt and pepper sauté in a pan with garlic till pink and non translucent cooked.
- Lay baby arugula on plate, sprinkle with balsamic vinegar.
- Stack Spaghetti Squash Pancake, Ragu Sauce, Shrimp, and sprinkle with goat cheese crumbles.
Nutrition Facts : Calories 272.2, Fat 18, SaturatedFat 11.1, Cholesterol 163.9, Sodium 740.8, Carbohydrate 6.8, Fiber 0.2, Sugar 2.2, Protein 20.6
SANTA FE PASTA SALAD
With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addicting, refreshing, chicken meal. This cold Santa Fe Pasta chicken salad, is one of my favorites on a long list of pasta side dishes. (Excellent with leftover turkey too.)
Provided by amigamaria May
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the pasta by bringing water to a rolling boil in a large saucepan.
- Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
- Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
- Whisk all of the dressing ingredients together in a small bowl.
- Cover and chill the dressing until you're ready to use it.
- When pasta is done, pour it into a large bowl.
- Add the dressing and toss.
- Add the remaining ingredients to the pasta, and toss until combined.
- Cover and chill for several hours before serving.
Nutrition Facts : Calories 343.8, Fat 8.8, SaturatedFat 2.6, Cholesterol 28.7, Sodium 385.6, Carbohydrate 47.6, Fiber 2.8, Sugar 2.6, Protein 18.1
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