RIGATONI WITH SPICY SHRIMP (?I WAS ON CHOPPED?)
‘I WAS ON CHOPPED’ RIGATONI WITH SPICY SHRIMP
2 Tbs. olive oil
¾ lb. raw bacon, chopped
1 large onion, chopped
6 large garlic cloves, chopped
¾ cup white wine or dry white vermouth
1 pint heavy cream
3 cups fresh baby spinach leaves, packed
½ cup roasted red peppers, julienned to match stick size
2 cups Sargento shredded 3 cheese Italian
½ cup grated parmesan
1 tsp. salt
2 tsp. black pepper
1 lb. rigatoni, cook to al dente.
In a large skillet heat the olive oil over medium heat. Add the bacon, onion, and garlic and saute for about 10 minutes until bacon is browned and fragrant. Add the wine and saute 5 minutes more. Add heavy cream, spinach, and roasted red peppers. Let simmer for about 10 more minutes until sauce begins to thicken. Add cheeses, salt, and black pepper and stir to combine until cheeses are melted. Toss rigatoni with sauce to coat. Serve in individual portions ‘garnished’ with spicy shrimp and basil leaves.
3 Tbs. olive oil
1 lb. small shrimp (40-60 count), peeled, deveined, drained and dried with paper towels
1 Tbs. Cajun seasoning mix
¼ cup Italian seasoned bread crumbs
Heat the olive oil in a large skillet until very hot. Toss the shrimp with Cajun seasoning and breadcrumbs to coat. Spread shrimp in one layer in the skillet and cook for 2 minutes until well browned. Flip and brown the other side.
Serve pasta with extra parmesan optional on the side and a light fresh salad.
This is the dish I made when I was on the TV Show Chopped. Our basket ingredients were roasted red peppers, bacon, baby spinach, and Sargento shredded cheese. The camera crew devoured it after taping and your family will too!