Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves 4 to 6

INGREDIENTS:

8      ounces pasta:  Penne, Farfalle or Linguini, cooked

1      pound peeled and deveined Medium or Large Shrimp  

2     Tablespoons of Adam’s Sear-n-crust Rub (Any Flavor)

1      Tablespoon Ottavio Private Reserve Extra Virgin Olive Oil

2      cups (1 pint) heavy cream or half & half

2/3  cup Roberts Reserve Jalapeno Pepper Dip (one-half of jar)

1      cup refrigerated H-E-B Fresh Pico de Gallo, or more, according to taste

DIRECTIONS:

1.       Cook pasta in boiling water according to package directions.

2.       Toss shrimp with olive oil; season with Adam’s Reserve Sear-n-Crust Rub.  Heat a large skillet over Medium-High heat.  Sauté shrimp 2 to 4 minutes or until shrimp turn from clear to pink; do not over cook.  remove skillet from heat and set aside.

3.       Heat cream in a 3-quart pot over Medium-High heat until mixture begins to thicken. stir frequently to prevent scorching.  Add Jalapeno Dip and desired amount of pico de gallo.  Stir in seafood.  Serve over pasta.