Creamy Parmesan Pasta With Grilled Shrimp #RSC |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ready, Set, Cook! Hidden Valley Contest Entry. I used Pennoni Rigate which is a wide tubular pasta, but Rigatoni or Penne would also work. I used fresh lemon zest and thyme in this recipe, because I felt they enhanced the other ingredients and also added some brightness. Ingredients:
1 lb rigatoni pasta, cooked and drained |
1 (1 ounce) packet hidden valley ranch dressing mix, 4 tbsps divided |
1 lb medium shrimp, deveined and peeled on skewers |
1 1/2 cups parmesan cheese, shredded |
1 cup gruyere, shredded |
2 cups milk |
7 ounces 2% low-fat greek yogurt |
1 lemon, zest of |
3/4 cup white wine |
6 garlic cloves, minced |
1/4 cup butter |
1/4 cup flour |
2 tablespoons olive oil |
1 teaspoon salt |
3/4 teaspoon pepper |
1 tablespoon fresh thyme, minced |
Directions:
1. Melt butter over medium high heat in a large sauce pan. Add garlic and olive oil and sauté for 2-3 minutes, stirring constantly. Quickly add flour and whisk until blended. Add wine and blend. Slowly add milk containing to whisk. Add sour cream and contain to whisk until the mixture is well blended and begins to thicken. Add 3 tbsps of the Hidden Valley Ranch seasoning along with the salt, pepper, Parmesan, Gruyere, lemon zest & thyme. Mix until the cheeses are melted and blended. Add the cooked pasta and toss until well coated. Coat a grill pan with cooking spray and preheat over medium high heat. Lightly spray skewered shrimp with cooking spray and sprinkle shrimp with remaining tbsp of Hidden Valley Ranch seasoning. Grill skewers approximately 2-3 minutes per side or until they are no longer translucent. Remove grilled shrimp from skewers and toss with the pasta mixture.
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