Shrimp & Pappardelle Pasta with Grilled Veggies

Name: Shrimp & Pappardelle Pasta with Grilled Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup red onions, fine dice; 2 Tbsp. chopped fresh garlic; 3/4 cup olive oil; 3 cups dry white wine; 1-1/2 qt. roasted red pepper puree; PHILADELPHIA Original Cream Cheese, cubed; 1 cup vegetable broth; 1 qt. portobello mushrooms, grilled, sliced; 1 qt. fresh asparagus spears, blanched, cut into 1/2-inch pieces; 3 cups zucchini, diagonally sliced, grilled; 1 qt. grape tomatoes, halved; 1 cup oil-packed sun-dried tomatoes, julienned; 3 qt. pappardelle pasta, cooked; 2 tsp. crushed red pepper; to taste salt and black pepper; 1/4 cup ricotta salata cheese, shaved; 48 each uncooked large shrimp, peeled, deveined and grilled King Sooper's 1 lb For $7.99 thru 02/09; 6 Tbsp. fresh basil, chiffonade; 6 Tbsp. fresh Italian parsley, chopped

Servings: persons

3/4 cup red onions, fine dice
2 Tbsp. chopped fresh garlic
3/4 cup olive oil
3 cups dry white wine
1-1/2 qt. roasted red pepper puree
PHILADELPHIA Original Cream Cheese, cubed
1 cup vegetable broth
1 qt. portobello mushrooms, grilled, sliced
1 qt. fresh asparagus spears, blanched, cut into 1/2-inch pieces
3 cups zucchini, diagonally sliced, grilled
1 qt. grape tomatoes, halved
1 cup oil-packed sun-dried tomatoes, julienned
3 qt. pappardelle pasta, cooked
2 tsp. crushed red pepper
to taste salt and black pepper
1/4 cup ricotta salata cheese, shaved
48 each uncooked large shrimp, peeled, deveined and grilled King Sooper's 1 lb For $7.99 thru 02/09
6 Tbsp. fresh basil, chiffonade
6 Tbsp. fresh Italian parsley, chopped

1
Saute onions and garlic in hot oil in large skillet on medium-high heat 2 to 3 min.
2
or until lightly browned.
3
Stir in wine; cook 3 to 5 min.
4
or until slightly reduced.
5
Stir in pepper puree; cook 1 min.
6
or until heated through.
7
Add cream cheese and broth; cook until cream cheese is melted, stirring occasionally.
8
Add vegetables, tomatoes, pasta, crushed red pepper, salt and black pepper; stir.
9
Cook until heated through, stirring occasionally.
10
For each serving: Spoon 1 cup pasta mixture onto serving plate.
11
Top with 1/2 tsp.
12
ricotta salata, 2 shrimp, and 3/4 tsp.
13
each basil and parsley.

2001

kcal

Calories

Fat

Carbs

306

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup red onions, fine dice, 2 Tbsp. chopped fresh garlic, 3/4 cup olive oil, 3 cups dry white wine, and more.

Yes, Shrimp & Pappardelle Pasta with Grilled Veggies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!