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easy shrimp pasta with pink sauce, easy pasta meal, pasta with shrimp, pink sauce, rosa sauce, valentines dinner, coco and ash

Easy Shrimp Pasta with Pink Sauce

Course dinner, Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Author Coco and Ash


  • 16 ounces linguini
  • 3 tablespoons olive oil
  • 4 ounces prosciutto (cut into 1/2 inch pieces)
  • 1/2 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)


  • 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.