Pasta with Cuban-Creole Shrimp
Ingredients
- 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
- ¾ cup of white wine of vegetable broth
- 1 ½ pound of shrimp peeled and deveined
- 1 cup of green olives
- ½ cup of peas
- 1 teaspoon hot sauce optional
- 1 pound of pasta cooked according to package instructions
- Salt to taste
Instructions
- 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.
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