Sausage and Shrimp With Low Carb “Polenta” #Ragu
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 ounces Italian sausage
- 1 (16 ounce) jar Ragú® Pasta Sauce (chunky tomato garlic and onion pasta sauce)
- 8 ounces shrimp
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 8 ounces goat cheese
- 8 ounces goat cheese
- 2 cups arugula
- 1⁄4 cup pine nuts
directions
- 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.
- 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.
- 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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