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Servings:
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter or margarine
1 14 1/2-ounce jar Ragú Alfredo Classic Pasta Sauce
1/4 cup white wine
1 pound fresh or frozen shrimp, peeled and deveined
12 ounces linguine, cooked and drained
2 tablespoons minced fresh basil

1. In a medium saucepan, lightly sauté onion and garlic in butter. Add Alfredo sauce and wine; simmer gently until heated through.

2. Meanwhile, cook shrimp in boiling water just until shrimp turn pink, about 2 minutes. Drain. Spoon sauce over hot pasta; toss to coat well. Spoon shrimp over pasta.
 
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