Shrimp & Pappardelle Pasta with Grilled Veggies

Shrimp & Pappardelle Pasta with Grilled Veggies
Yield:
3 gal. or 24 servings, 2 cups (500 mL) each

Ingredients

Ingredients Weights Measures
red onions, fine dice 6 oz. [170 g] 3/4 cup [175 mL]
chopped fresh garlic 2 Tbsp. [30 mL]
olive oil 6 fl oz [170 g] 3/4 cup [175 mL]
dry white wine 24 fl oz [675] 3 cups [750 mL]
roasted red pepper puree 3 lb. [1.5 kg] 1-1/2 qt. [1.5 L]
Philadelphia Brick Cream Cheese, cubed 1 lb. [570 g]
vegetable broth 9 fl oz [255 g] 1 cup [280 mL]
portobello mushrooms, grilled, sliced 1 lb. [460 g] 1 qt. [1 L]
fresh asparagus spears, blanched, cut into 1/2-inch pieces 1 lb. [460 g] 1 qt. [1 L]
zucchini, diagonally sliced, grilled 15 oz. [425 g] 3 cups [750 mL]
grape tomatoes, halved 1 lb. [460 g] 1 qt. [1 L]
oil-packed sun-dried tomatoes, julienned 15 oz. [425 g] 1 cup [280 mL]
pappardelle pasta, cooked 4 lb. [1.9 kg] 3 qt. [3 L]
crushed red pepper 2 tsp. [10 mL]
salt and black pepper to taste
ricotta salata cheese, shaved 1 oz. [30 g] 1/4 cup [50 mL]
uncooked large shrimp, peeled, deveined and grilled 6 lb. [2.7 kg] 48 each
fresh basil, chiffonade 6 Tbsp. [90 mL]
fresh Italian parsley, chopped 6 Tbsp. [90 mL]
red onions, fine dice 1/2 oz. [15 g] 1 Tbsp. [15 mL]
chopped fresh garlic 1/2 tsp. [2 mL]
olive oil 1 Tbsp. [15 mL]
dry white wine 2 fl oz [60 g] 1/4 cup [50 mL]
roasted red pepper puree 4-1/2 oz. [130 g] 1/2 cup [125 mL]
Philadelphia Brick Cream Cheese, cubed 1-3/4 oz. [50 g]
vegetable broth 1-1/2 Tbsp. [22 mL]
portobello mushrooms, grilled, sliced 1-1/2 oz. [45 g] 1/3 cup [75 mL]
fresh asparagus spears, blanched, cut into 1/2-inch pieces 1-1/2 oz. [45 g] 1/3 cup [75 mL]
zucchini, diagonally sliced, grilled 1-1/4 oz. [35 g] 1/4 cup [50 mL]
grape tomatoes, halved 1-1/2 oz. [45 g] 1/3 cup [75 mL]
oil-packed sun-dried tomatoes, julienned 1-1/4 oz. [35 g] 1-1/2 Tbsp. [22 mL]
pappardelle pasta, cooked 5-1/2 oz. [155 g] 1 cup [250 mL]
crushed red pepper few dashes
salt and black pepper to taste
ricotta salata cheese, shaved 1 tsp. [5 mL]
uncooked large shrimp, peeled, deveined and grilled 8 oz. [225 g] 4 each
fresh basil, chiffonade 1/2 Tbsp. [7 mL]
fresh Italian parsley, chopped 1/2 Tbsp. [7 mL]

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 (250 mL) pasta mixture onto serving plate. Top with 1/2 tsp. (2 mL) ricotta salata, 2 shrimp, and 3/4 tsp. (3 mL) each basil and parsley.

Kraft Kitchens Tips

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

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