Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves 4 to 6


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


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.

Cookin Time With H-E-B with trademark symbol