Fiesta Shrimp with Campanelle Pasta and Salsa Ranchera

  • Yield : 25
  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe courtesy of Chef Thomas Horner from the JW Marriott Desert Springs, Palm Desert, CA


  • 1 tablespoon chopped fresh cilantro
  • 6 tablespoons chopped garlic
  • 6 tablespoons chopped red onion
  • 100 (16/20) tail-on shrimp
  • 5 lb Barilla Campanelle pasta
  • 1 cup olive oil
  • 3 finely chopped red onions
  • 12 red, green, or yellow bell peppers, cut into ¼-inch dice
  • ¾ cup chopped fresh cilantro
  • 6 tablespoons chopped garlic
  • 7 ½ cups tomato juice
  • 2 cups tomato paste
  • Salt and pepper
  • 24 Roma tomatoes, cut into ¼-inch dice


Step 1

In a hotel pan, combine the cilantro, garlic, and onion to make a marinade. Add salt and pepper as desired, keeping in mind that the shrimp may have salt already. Toss the shrimp in the marinade and refrigerate it overnight, covered.

Step 2

Drain excess oil from the marinated shrimp, if any.

Step 3

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours

Step 4

Make the salsa ranchera: In a pot over medium heat, pour in the olive oil, then the red onion, sautéing until it becomes transparent. Add the bell peppers, half of the cilantro, and the garlic, stirring for about 1 minute. , Whisk in the tomato juice and paste, bring them to a boil, and season with salt and pepper to taste. Remove the salsa from the heat and keep it warm.

Step 5

For each serving, to order: Reheat about 2 cups campanelle in simmering water.

Step 6

In a sauté pan over medium heat, cook 5 shrimp for about 3 minutes per side, until they just become white in the center, not transparent.

Step 7

Drain the pasta and add it to the shrimp with about ½ cup salsa ranchera. Toss them together and plate, arranging the shrimp around the plate. Garnish with the diced tomato and some of the remaining chopped cilantro.

Recipe Type:
Chef Recommended Cuts
  • Campanelle

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 462
Calories from Fat 36
% Daily Value*
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 114mg
Sodium 1109mg
Total Carbohydrate 83g
Dietary Fiber 13g
Sugars 14g
Protein 27g

Vitamin A 72%
Vitamin C 245%
Calcium 9%
Iron 22%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.