Santa Fe Pasta Shrimp Recipes

SANTA FE PASTA & SHRIMP

Steps:

• 1. 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.
• 2. Add peppers, onion, garlic and cilantro to skillet and saute until just barely tender. Remove vegetables and set aside.
• 3. Off flame - add tequila to skillet and swirl around pan. Add all seasonings and cream and simmer. Allow sauce to thicken slightly.
• 4. Return shrimp and vegetables to skillet and toss until mixture heats well and coats the shrimp with cream. Serve immediately over hot, cooked pasta. Garnish with parmesan chees and extra cilantro leaves.

SANTA FE PASTA & SHRIMP

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.

RESTAURANT-STYLE SANTA FE PASTA

Steps:

• Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.
• Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
• Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

PASTA W/ PESTO SHRIMP

Steps:

• Season shrimp with salt/pepper/garlic salt and set aside.
• Bring a large stock pot to a boil. Salt generously. Add pasta and cook for 6-8 minutes. Drain and rinse with warm water. Set aside.
• Heat a large non-stick skillet to med-high heat with 1 tbsp of oil. Add shrimp in a single layer and sear for 2-3 minutes on each side until shrimp turn a light pink and curl slightly. Remove from pan.
• To hot pan add remaining olive oil. Once oil is hot, add onions. Saute until tender.
• Add white wine and lemon juice, scraping the bottom of pan with back of spoon.
• Add pesto and stir until smooth.
• Replace shrimp and pasta to pan and heat through.
• Remove from heat and add tomatoes and fresh spinach tossing lightly until everything is coated with the sauce.
• Serve with some crusty garlic toast and enjoy!

SANTE FE SHRIMP WITH PASTA

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.

SANTA FE SKILLET SHRIMP

Steps:

• Heat oil in large skillet on medium-high heat. Add shrimp and vegetables; cook and stir 4 minutes or just until shrimp turn pink and vegetables are tender-crisp.
• Stir in Seafood Sauce; cook and stir 2 minutes or until heated through.
• Serve with cooked rice, if desired.