Ingredients for Roasted Shrimp And Tomatoes With Roasted Garlic Parmesan Ragu
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- Rag Pasta Sauce
- Polenta
- Water
- Butter
- 1 pound shrimp, peeled and deveined
- Cherry Tomatoes
- Garlic Cloves
- Baby Arugula
- Pine Nuts
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How to Make Roasted Shrimp And Tomatoes With Roasted Garlic Parmesan Ragu
- Preheat oven to 400°F (200°C).
- Peel and devein 1 pound of shrimp. Pat dry with paper towels.
- Halve 1 pint cherry or grape tomatoes.
- Cut 1 medium head of cauliflower into florets.
- In a large bowl, toss shrimp, tomatoes, and cauliflower with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Spread the mixture in a single layer on a baking sheet.
- Roast for 15-20 minutes, or until shrimp is pink and opaque and vegetables are tender.
- While the shrimp and vegetables roast, prepare the Ragú sauce. In a small bowl, whisk together 1 cup Ragú Roasted Garlic & Parmesan sauce, 2 tablespoons grated Parmesan cheese, and 1 tablespoon chopped fresh parsley.
- Once the shrimp and vegetables are cooked, transfer them to a serving dish.
- Pour the Ragú sauce over the shrimp and vegetables, tossing gently to coat.
- Garnish with extra Parmesan cheese and fresh parsley, if desired.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
20g
Fat
21g
Carbs
10g
