Sausage and Shrimp With Low Carb “Polenta” #Ragu

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READY IN: 40mins
Recipe by gfontenot

Ragú® Recipe Contest Entry. A low carb dish to serve instaed of pasta.

Ingredients Nutrition

Directions

  1. Cut sausage into 1/2 inch slices. Sauté until browned and cooked through. Drain excess grease and add pasta sauce. Bring to a boil and add shrimp cooking until shrimp are pink. Keep warm.
  2. Cut cauliflower into pieces. Bring a large pot of salted water to a boil. Boil cauliflower until tender. Drain very well. Place into food processor with oil, salt, pepper and cheese. Process until smooth.
  3. To serve place a serving of “polenta” into a serving bowl topped with Arugula then the sausage and shrimp mixture. Toast pine nuts in a dry pan and sprinkle onto finished dish. Serve hot.

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