Spring Hill Ranch Pasta Durango

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Spring Hill Ranch Pasta Durango recipe is a delicious and flavorful dish that combines the richness of pasta with the bold flavors of the American Southwest. This recipe features tender pieces of beef, saut�ed vegetables, and a zesty tomato sauce, all simmered together to create a hearty and satisfying meal. The dish is easy to prepare and can be enjoyed by the whole family.

Keywords: pasta, beef, Southwest flavors, tomato sauce, and hearty.

spring hill ranch pasta durango recipe details

Spring hill ranch pasta durango recipe, recipe Rating: 4.7
Number of votes:117

People just can’t believe that we can put together such a delicate, rich and flavorful pasta dish here at the ranch. I hesitate to tell them that it’s something we usually whip up when time is short or unexpected guests arrive on our doorstep! Quick and easy, we normally use frozen shrimp and frozen chicken breasts. This and a simple tossed green salad makes a really nice meal! Serves 6-8 people with some left over for the next day.

Ready in: 35 mins

Ingredients

Serves: 6

• 1 pound dry long-skinny pasta (fettuccine, linguini, spaghetti, etc)
• 2 tablespoons canola oil
• 2 tablespoons butter
• 2 pounds peeled and de-veined shrimp (frozen/thawed/pre-cooked is okay) and/or boneless skinless chicken (cut into small chunks or strips; frozen/thawed is okay)
• 1 cup white wine
• 1/4 cup lime juice
• 1/2 bunch fresh cilantro, chopped (including the stems – they have lots of flavor!)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 ounces finely grated parmesan cheese

Preparation method

Prep: 20 mins | Cook: 15 mins

1. Bring a large pot of lightly salted water to a boil, add the pasta and return the water to a boil. Cook until the pasta is al dente. Drain well. Return them to the pan and toss them with just a little olive oil or butter.
2. Meanwhile, in a large skillet over medium heat, heat the oil and melt the butter. Add the chicken (if using) and sauté it until just barely cooked through. Remove the chicken with a slotted spoon to a bowl and set aside. Add the shrimp (if using) to the pan and cook them until they turn pink, about 3 minutes. (Note: If you are using pre-cooked shrimp, sauté them just long enough to warm them through and to give the oil/butter a little of their flavor). Using that slotted spoon again, remove the shrimp to a bowl (the same bowl as the chicken is fine) and set them aside.
3. Pour the wine and lime juice into the skillet used to cook the chicken and/or shrimp. Boil the mixture until it is reduced by half. Return the shrimp to the skillet and add the cilantro, salt, black pepper and cayenne pepper. Stir to heat the mixture through, about 2 minutes. Toss with the pasta and serve garnished with grated parmesan cheese.