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.