Easy Jerk Linguine Alfredo with Shrimp

Easy Jerk Linguine Alfredo with Shrimp


INGREDIENTS:


1 pound uncooked linguine

1 tablespoon olive oil

1 1/4 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chopped garlic

6 medium to large plum tomatoes, diced

2 1/2 teaspoons Jamaican Jerk Seasoning

1 1/2 pounds large (31/35 count) shrimp, peeled and deveined

2 (15 oz.) jars of creamy Alfredo sauce (I use Classico)


INSTRUCTIONS:


  1. Bring a large stock pot of water to a boil while prepping ingredients for the sauce. Add linguine to the boiling water just before you start cooking the sauce ingredients. Cook linguine according to package directions, but just shy of al dente. Drain.

  2. Preheat a large skillet on medium heat. Add oil, onion, and a pinch of salt and pepper. Sauté for 3 minutes. Add garlic. Sauté for 1 minute.

  3. Add tomato, shrimp, jerk seasoning, and the rest of the salt and pepper. Cook until the shrimp are mostly pink.

  4. Add Alfredo sauce. Increase heat to medium high. Cook until sauce is hot and bubbly, stirring frequently.

  5. Add cooked linguine, working it into the sauce. Season to taste. Cook for 1-2 minutes or until linguine is at desired softness. Remove from heat.

  6. Best served immediately.


Makes 4 servings.


Recipe notes:

If you plan to have leftovers, do not combine the pasta and sauce in the skillet. Serve in separate containers. Plate individual servings with sauce on top of pasta. Store leftover pasta and sauce in separate containers. If the pasta and sauce are stored combined, the pasta soaks up the sauce upon sitting and reduces the creaminess for the dish once reheated.

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