Ingredients
8 oz pasta (penne, farfalle or linguini) cooked
1 lb peeled and deveined med or large shrimp
2 T Adam’s sear-n-crust rub any flavor
1 T extra virgin olive oil or grapeseed oil
2 C half & half or heavy cream
2/3 C Robert Reserve Southwest Dip
1 C pico de gallo
Preparation
Cook pasta. Toss shrimp with olive oil, season with rub. Heat large skillet on med-hi, saute shrimp 2-4 min, do not over cook. Remove skillet form heat and set aside. Heat half and half in 3 qt pot on med-hi until mixture thickens, stirring frequently to prevent scorching. Add dip and desired amount of pico de gallo, stir in seafood. Serve over pasta.
