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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
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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

Ingredients

  • 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)

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.