Today’s pasta recipe is a fusion of Italian and Latin American food that was inspired by a traditional Cuban dish called Camarones Enchilados. There are different variations of Camarones Enchilados, every family making their own recipe, but it’s usually made with shrimp cooked in a tomato sauce with onions, garlic, cilantro, cumin, oregano, green pepper, green olives, peas and hot sauce. It’s very simple, full of flavor and traditionally served over white rice. I used pasta instead of rice for this “Pasta with Cuban-Creole Shrimp” recipe to create this simple, comforting and flavorful blend of Italian and Latin cuisines.
When you are pressed for time, but still want a great semi-home-made dish, grab a jar of Ragú® marinara sauce from your pantry and using a few other simple ingredients, create a delicious and creative meal like this Pasta with Cuban-Creole Shrimp. This simple recipe is very easy to make and is sure to be a new favorite in your dinner rotation.
Ragú® has a longstanding tradition of fresh taste since 1937. It’s an authentic Italian sauce with rich taste, aroma and texture because it’s made the traditional way. Instead of using shortcuts, Ragú® follows Assunta Cantisano’s secret family recipe, slow-simmering vine-ripened tomatoes, garlic, and fragrant herbs. As per Ragu, there are no artificial flavors, colors or high fructose corn syrup.
Here are the contest Details:
“Ready. Set. Cook!” challenges home cooks to create new and unique recipes featuring a sponsored ingredient, plus a set list of other contest ingredients.
Recipe Contest Outline:
Entry phase –4 weeks from 11/2 – 11/30- (you can enter on Food.com/Ragu)
Rate and review phase –2 weeks, judging phase –2 weeks, and then the winners are announced!!
Check out these awesome prizes:
Grand prize $3,000, runner-up $1,250, people’s choice: $750
Buen provecho and good luck!
(4 to 6 servings)
- 3 tablespoons of olive oil
- 1 medium white onion, diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin powder
- 1 jar of Ragú® marinara sauce
- 3/4 cup of white wine of vegetable broth
- 1 1/2 pound of shrimp, peeled and deveined
- 1 cup of green olives
- 1/2 cup of peas
- 1 teaspoon hot sauce (optional)
- 1 pound of pasta, cooked according to package instructions
- Salt to taste
- Heat the oil over medium heat in a large sauce pan. Add the diced onions, green pepper, garlic, dried oregano and cumin powder
- Cook for about 5 minutes or until the onions are soft. Add the Ragú® marinara sauce and wine or broth. Cook for another 7 minutes, stirring occasionally.
- Add the shrimp and cook for about 5 minutes. Add the olives, peas and hot sauce if using, cook for another 3-5 minutes or until the shrimp is fully cooked, but not overcooked. Taste and add salt or additional seasonings as needed.
- Serve the shrimp sauce over the cooked pasta with grated Parmesan cheese.
This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.
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