1 jar (15 oz.) Classico® Creamy Tomato & Roasted Garlic Pasta Sauce
2 tbsp Olive oil
2 tbsp Tarragon leaves, dried
1/2 tsp. Salt
1/2 tsp. Black pepper
1/2 lb. Raw shrimp, cleaned
2 tbsp Butter
2 Shallots, finely chopped
1/4 cup Chardonnay wine
1 cup Half and half
1 package (16 oz.) Linguine pasta
Zest the outer lemon rind and set aside. Squeeze the juice from the lemon into a shallow dish.
Whisk together the lemon juice and olive oil. Add half the lemon zest, 1 teaspoon of the tarragon, salt and black pepper. Stir to combine.
Add the shrimp to the lemon mixture, coating well. Cover with plastic wrap and refrigerate for 30 minutes.
Cook linguini according to package instructions until al dente.
In large sauté pan, melt butter and add chopped shallots. Cook over medium heat until shallots are translucent (do not brown).
Remove marinated shrimp from refrigerator and transfer to sauté pan with shallots. Increase heat to medium-high and cook shrimp until they turn pink, turning half way through (about 30 seconds per side). Remove shrimp from pan and set aside.
Add chardonnay to pan and cook until reduced by half, stirring with a wooden spoon to release any brown bits from the bottom of the pan.
Add remaining lemon zest and tarragon to pan.
Add the Classico® Creamy Tomato & Roasted Garlic Pasta Sauce and bring to a simmer while stirring occasionally. Once sauce is simmering, stir in half & half and remove from heat.
Toss cooked linguine with sauce and top with cooked shrimp.