Warm Shrimp Nest Salad #Ragu

Ragú® Recipe Contest Entry. This Shrimp Nest Salad is lovely garlic shrimp served on top of spaghetti squash pancake served with Ragu sauce on a bed of baby arugula that was tossed in balsamic vinegar sprinkled with creamy goat cheese. A healthy option that tastes of a splurge.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 1 (24 ounce) jar  Ragú® Pasta Sauce, 7 herb thick and chunky
• 1  spaghetti squash
• 1⁄2 cup parmesan cheese, grated
• 2  eggs
• 10  ounces shrimp, cleaned, deveined, butterfly
• 1⁄4 teaspoon  of minced garlic
• 4  cups baby arugula (2 -4oz packages)
• 2  tablespoons  balsamic vinegar
• 8  ounces  goat cheese, crumbled
• 1  tablespoon butter
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Preheat oven 350 degrees.
2. Cut spaghetti squash in half lengthwise, place face down in shallow glass pan, with water to cover bottom of pan ,.
3. Roast Squash in oven 45 min till skin is fork tender aka poke easily with fork . (I recommend roasting night before so has time to cool in refrigerator).
4. Scrape out the spaghetti squash into bowl (should be stringing) allow to cool.
5. Drain any liquid off squash, Add 2 eggs, parmareggio cheese, salt, and pepper mix.
6. In a preheated frying pan add pat of butter, Place small amounts of squash mixture flattening in to small (size of your palm) pancakes (too big can't flip them).
7. Fry carefully till both sides are golden brown, remove set on side in a warm oven.
8. ***Please note Spaghetti Squash Pancakes can be made ahead of time and reheated in oven.
9. At same time - Place Ragu in a pot and bring to temperature slowly.
10. Take shrimp seasoned with salt and pepper sauté in a pan with garlic till pink and non translucent cooked.
11. Lay baby arugula on plate, sprinkle with balsamic vinegar.
12. Stack Spaghetti Squash Pancake, Ragu Sauce, Shrimp, and sprinkle with goat cheese crumbles.