Shrimp & Pappardelle Pasta with Grilled Veggies

Shrimp & Pappardelle Pasta with Grilled Veggies
3 gal. or 24 servings, 2 cups each


Ingredients Weights Measures
red onions, fine dice - -
chopped fresh garlic - -
olive oil - -
dry white wine - -
roasted red pepper puree - -
PHILADELPHIA Original Cream Cheese, cubed - -
vegetable broth - -
portobello mushrooms, grilled, sliced - -
fresh asparagus spears, blanched, cut into 1/2-inch pieces - -
zucchini, diagonally sliced, grilled - -
grape tomatoes, halved - -
oil-packed sun-dried tomatoes, julienned - -
pappardelle pasta, cooked - -
crushed red pepper - -
salt and black pepper - -
ricotta salata cheese, shaved - -
uncooked large shrimp, peeled, deveined and grilled - -
fresh basil, chiffonade - -
fresh Italian parsley, chopped - -


SAUTE onions and garlic in hot oil in large skillet on medium-high heat 2 to 3 min. or until lightly browned. Stir in wine; cook 3 to 5 min. or until slightly reduced.

STIR in pepper puree; cook 1 min. or until heated through. Add cream cheese and broth; cook until cream cheese is melted, stirring occasionally.

ADD vegetables, tomatoes, pasta, crushed red pepper, salt and black pepper; stir. Cook until heated through, stirring occasionally.

FOR each serving: Spoon 1 cup pasta mixture onto serving plate. Top with 1/2 tsp. ricotta salata, 2 shrimp, and 3/4 tsp. each basil and parsley.

Kraft Kitchens Tips

Prepare using another pasta, such as fettuccine or rigatoni.
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