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Shrimp & Pappardelle Pasta with Grilled Veggies

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

Ingredients

Ingredients Weights Measures
red onions, fine dice 6 oz. 3/4 cup
chopped fresh garlic - 2 Tbsp.
olive oil 6 fl oz 3/4 cup
dry white wine 24 fl oz 3 cups
roasted red pepper puree 3 lb. + 6 oz. 1-1/2 qt.
PHILADELPHIA Original Cream Cheese, cubed 1 lb. + 5 oz. -
vegetable broth 9 fl oz 1 cup + 2 Tbsp.
portobello mushrooms, grilled, sliced 1 lb. + 2 oz. 1 qt.
fresh asparagus spears, blanched, cut into 1/2-inch pieces 1 lb. + 2 oz. 1 qt.
zucchini, diagonally sliced, grilled 15 oz. 3 cups
grape tomatoes, halved 1 lb. + 2 oz. 1 qt.
oil-packed sun-dried tomatoes, julienned 15 oz. 1 cup + 2 Tbsp.
pappardelle pasta, cooked 4 lb. + 2 oz. 3 qt.
crushed red pepper - 2 tsp.
salt and black pepper - to taste
ricotta salata cheese, shaved 1 oz. 1/4 cup
uncooked large shrimp, peeled, deveined and grilled 6 lb. 48 each
fresh basil, chiffonade - 6 Tbsp.
fresh Italian parsley, chopped - 6 Tbsp.

Directions

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

Substitute
Prepare using another pasta, such as fettuccine or rigatoni.
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