Easy Shrimp Pasta with Pink Sauce
Servings 4 people
Ingredients
- 16 ounces linguini
- 3 tablespoons olive oil
- 4 ounces prosciutto (cut into ½ inch pieces)
- ½ of a small onion (finely chopped)
- 2 large cloves of garlic (minced)
- 1 pound large shrimp (deveined and peeled)
- 1 - 15 ounce jar of Bertolli® Alfredo With Aged Parmesan Cheese
- 1 - 24 ounce jar of Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic
- Fresh parsley and parmesan cheese for garnish (optional)
Instructions
- Set a large pot of salted water to boil and cook pasta according to the directions on the package. (I usually add 1 tablespoon of water to the pot)
- Heat a large skillet over medium heat and add in the olive oil, prosciutto, and onions. Cook until the onions are softened and the prosciutto is starting to brown.
- Sprinkle the shrimp with a just pinch of salt and pepper. Use sparingly because the sauce and pasta are already seasoned.
- Add the shrimp and garlic to the pan and cook for about 5 more minutes or until the shrimp are pink on both sides.
- Mix both sauces together and add to the pan. Stir together to coat the shrimp.
- Drain your pasta and add it to the sauce and toss to coat all of the pasta.
- Serve with a sprinkle of fresh parsley and parmesan cheese if desireds.