Rao’s Alfredo Linguine with Sautéed Shrimp

Name: Rao’s Alfredo Linguine with Sautéed Shrimp
Yield: Serves 4
Ingredients: 1 lb Rao’s Homemade® Linguine 1 (15 oz) jar Rao’s Homemade® Alfredo Sauce 1 lb large shrimp, peeled and deveined 2 tbsp olive oil 2 garlic cloves, thinly sliced ¼ cup dry white wine (optional, but recommended) ½ lemon, zested and juiced ½ cup freshly grated Parmigiano-Reggiano ½ cup reserved pasta water Salt and freshly cracked black pepper, to taste Red pepper flakes (optional) Fresh parsley or basil, for finishing

This shrimp Alfredo linguine recipe turns Rao's Homemade® Alfredo Sauce into a restaurant-worthy dinner in just 30 minutes — tender, garlic-sautéed shrimp finished with a splash of white wine and bright lemon, tossed with our bronze die-cut linguine in our rich, slow-simmered Alfredo sauce, and topped with freshly grated Parmigiano-Reggiano, cracked black pepper, and fresh herbs for that craveable, creamy indulgence you'd expect from an Italian restaurant, made right in your own kitchen.

Ingredients

1 lb Rao’s Homemade^® Linguine
1 (15 oz) jar Rao’s Homemade^® Alfredo Sauce
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 garlic cloves, thinly sliced
¼ cup dry white wine (optional, but recommended)
½ lemon, zested and juiced
½ cup freshly grated Parmigiano-Reggiano
½ cup reserved pasta water
Salt and freshly cracked black pepper, to taste
Red pepper flakes (optional)
Fresh parsley or basil, for finishing

Directions

Bring a large pot of salted water to a boil. Cook linguine until just al dente. Reserve ½ cup pasta water, then drain.
Heat olive oil in a large pan over medium-high heat. Add garlic (and red pepper flakes, if using) and cook about 30 seconds, until fragrant.
Add shrimp to the pan, season with salt and pepper, and cook 1–2 minutes per side, until just pink. Remove shrimp from the pan and set aside to prevent overcooking.
Add white wine to the pan and reduce for 1–2 minutes. Stir in lemon zest and a squeeze of lemon juice.
Add Rao’s Homemade Alfredo Sauce to the pan and warm gently, without boiling. Add a splash of reserved pasta water to loosen the sauce.
Add the drained linguine to the sauce and toss until evenly coated. Fold in the Parmigiano-Reggiano.
Twirl the pasta into shallow bowls. Top with the shrimp — don’t toss them in. Finish with extra Parmesan, fresh herbs, cracked black pepper, and a light drizzle of olive oil.