All Recipes

Zesty Shrimp Pasta with Garlic

Prep

15-30 mins

Total

1 HR

Servings

6 Servings

Ingredients

2 tbsp

olive oil

1/2 tsp

ground black pepper

2 tbsp

dried tarragon leaves, divided

- 

zest and juice from 1 lemon, divided

3/4 lb

uncooked deveined large shrimp with shells and tails left on

3/4 lb

linguine, uncooked

2 tbsp

butter

2 

shallots, finely chopped

1/4 cup

Chardonnay wine

1 jar

(15 oz.) CLASSICO Creamy Tomato & Roasted Garlic Pasta Sauce

1 cup

half-and-half

Instructions

Step 1

Whisk oil, pepper, 1 tsp. tarragon, lemon juice and half the lemon zest until blended. Pour over shrimp in shallow dish; mix lightly. Refrigerate 30 min. to marinate, stirring after 15 min.

Step 2

Cook pasta as directed on package, omitting salt. Meanwhile, drain shrimp; discard marinade. Melt butter in large skillet on medium heat. Add shallots; cook and stir 1 to 2 min. or until tender. Stir in shrimp; cook 1 min. or shrimp turn pink, turning after 30 sec. Use slotted spoon to remove shrimp from skillet, reserving drippings in skillet; cover shrimp to keep warm.

Step 3

Add wine to reserved drippings; cook 3 to 5 min. or until reduced by half, stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce, remaining tarragon and remaining lemon zest; stir. Simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in half-and-half.

Step 4

Drain pasta; place in large bowl. Add pasta sauce mixture; mix lightly. Serve topped with shrimp.

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