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Zesty Garlic Shrimp Pasta
Zesty Garlic Shrimp Pasta
prep. time:
15 min
cook time:
30 min
serves:
6
Ingredients
- 1 jar (15 oz.) Classico® Creamy Tomato & Roasted Garlic Pasta Sauce
- 2 tbsp Olive oil
- 1 Lemon
- 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
Directions
- 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.
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