Recipes

INGREDIENTS

• 12 ounces uncooked calamarata or rigatoni pasta
• 1 8oz box of Margaritaville Foods Sunset Shrimp Scampi
• 1/3 cup coarsely chopped sun-dried tomatoes in oil
• 1 1/2 tablespoons sun-dried tomato spread
• 5 large garlic cloves, grated
• 1 1/2 tablespoons all-purpose flour
• 3/4 cup dry white wine
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 1/2 teaspoons dried Italian seasoning
• 3/4 teaspoon smoked paprika
• chopped fresh basil

DIRECTIONS

1. Cook pasta in salted water according to package directions; drain and set aside.
2. Cook Margaritaville Foods shrimp according to package directions. Transfer to a plate once cooked.
3. Add sun-dried tomatoes, tomato spread, and garlic to the same skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour and continue cooking, stirring constantly, 1 minute.
4. Whisk in wine, scraping up any browned bits from bottom of pan. Bring to a simmer and cook, undisturbed, until slightly reduced,about 2 minutes.
5. Add broth, heavy cream, parmesan cheese, Italian seasoning, and smoked paprika; whisk until fully combined. Reduce heat to medium and continue cooking, whisking occasionally, until slightly thickened and just coats the back of a spoon, 5 to 7 minutes.
6. Reduce heat to low; add cooked pasta and shrimp to skillet. Cook, stirring often, until evenly coated and heated through, about 3 minutes.
7. Remove from heat; garnish with basil and serve immediately.