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With the holidays quickly approaching I’ve been thinking about what new dish to serve this Christmas Day. We usually have a few people over for Christmas day lunch, and I try to serve at least one new dish. Whether it’s the main course or side dish, or an entire meal is brand new, I did that 3 years ago and it was a hit! My favorite part of the holidays is getting together with family and friends, which is exactly what our plans are! We’re even going to a holiday party at one of our friends’ houses in December. Any excuse to see friends, and to laugh and conversate over good food is a perfect plan for me. When we go get together at a home I usually bring a dish of some sort, either an appetizer or dessert. I love bringing dessert because I’m such a sweets person and, to be honest. I feel more confident baking a new dessert than I do a brand new food dish I’ve never made. I did that for a party, last year… I made 3 appetizer dishes and a dessert. I kept my fingers crossed that everyone would like it. Have you ever had that fear that whatever you made wouldn’t be as good as you thought?! Yup, had that fear and luckily everything came out delicious and my dessert was the winning favorite of our host!
With making this dish, I tried to keep in mind of what protein I would add to it that would go with it. I am a huge, HUGE fan of shrimp, so I knew what I did pair with this dish needed to be creamy. I also, wanted a dish that wasn’t complicated, easy to recreate plus, if someone wanted to remove a vegetable or two, or even replace the shrimp with a chicken, you wouldn’t be losing flavor or taking “away” from the dish! Plus, pasta dishes are the easiest to make for a larger gathering, or even if you just have a large family to feed! This recipe isn’t just for the holidays,
Ingredients
- 4 tbsp olive oil
- 1 pound shrimp {frozen- small or medium, peeled,deveined,remove tails}
- ¼ tsp salt
- 1 tsp paprika
- 1 tsp Italian seasoning
- 3 medium tomatoes {cut into small pieces}
- 1 bundle asparagus {remove 1” from bottom of stalks and cut into small pieces}
- 1 cup frozen peas
- 1 tbsp minced garlic
- 6-10 bacon strips {cook in separate pan, drain and chop into small pieces}
- 10 oz Barilla Rigatoni pasta
- 24 oz Barilla Traditional Sauce
- 32 oz Galbani Ricotta Cheese
Instructions
- In medium skillet on medium heat season shrimp with olive oil, Italian seasoning, paprika, and salt. Covering entire shrimp with seasoning, turning to low heat. While shrimp is simmering cook bacon to well done.
- In large skillet, add asparagus, peas, bacon, garlic, and tomatoes. Mix everything, and cook on medium heat.
- Add in ½ of Barilla Traditional Sauce to large skillet, coating the vegetables entirely. Cook on low heat and begin making Barilla Rigatoni pasta according to the instructions on the box.
- Add shrimp to large skillet, coating shrimp with sauce. Drain pasta and slowly add pasta to large skillet mixing the vegetables, shrimp and pasta well.
- Scoop half of the Galbani Ricotta cheese into large skillet, stir everything. Cook on low heat, stirring occasionally for 5-10 minutes.
- Remove from heat, serve and enjoy!
Notes
The shrimp I purchased from Walmart is frozen, already cooked, peeled, and deveined. All I needed to do was remove the tail and cut into smaller pieces. Also, the Barilla Sauce & Galbani cheese are to taste. You may use less or more of sauce and/or cheese, it is completely a preference.
We love using Barilla and Galbani products in our home, and what makes it even better is that with Ibotta you are able to earn $2 when you purchase Barilla Pasta/Sauce and Galbani Cheese. Plus, having everything available at my local Walmart is even more convenient, one-stop shopping at it’s finest. Barilla has been a long time family favorite and believes that Italian pasta is the best recipe for good living, as it provides the perfect canvas for a nutritious meal. Pairing it with Galbani Ricotta cheese is a no-brainer, I love using it in any pasta dish I make, the cheese has a smooth, creamy and rich texture that tastes effortlessly amazing in any and all pasta dishes. I’ll share a secret that only close friends know, I am picky with my cheeses in my pasta dishes, capital P and capital Y. I don’t like cheeses that don’t melt or mix easily or being stringy, and RIcotta never fails me. I can pack it on making a dish creamy and cheesy and still tastes delicious and smooth.
What are your favorite pasta dishes to make for family or friend gatherings? Let me know in the comments maybe I’ll try that the next time I need a new meal to make!
This looks and sounds so good!!
Amy Ann
Straight A Style
This does look so good, and we love shrimp, too. I like to make homemade pasta, sometimes ravioli, sometimes lemon pasta so good made with semolina.