Ingredients
1 pound dried linguine
2 tablespoon extra virgin olive oil, divided
2 tablespoons unsalted butter, divided
1 roll of prepared polenta, finely diced
1-1/2 pounds large shrimp, shelled and deveined
1 large clove garlic, finely minced
2-1/2 cups Bertolli Alfredo sauce
1/2 cup freshly grated Parmesan or Romano cheese
Preparation
Bring a large heavy pan of water to a boil, add a handful of salt and the pasta, pushing wayward strands into water. Cook linguine according to package directions until just short of al dente.
Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy skillet until very hot. Add diced polenta in one layer and saute over medium-high heat for at least 15 minutes, loosening and turning the bits every 5 minutes to keep them from sticking. There will be some crumbling, which is fine. When the polenta is golden and crisp, transfer it with a slotted spoon to a bowl, cover and set aside.
To the same skillet add remaining olive oil and butter, and heat over medium-high heat. Add the shrimp and garlic and cook, stirring, 2 minutes, stirring, until shrimp just turns pink. Add sauce, stir and heat 2 or 3 minutes to warm the sauce. Drain pasta, reserving 1 cup cooking water, and add pasta to skillet. Toss quickly, adding some of the pasta cooking water if sauce seems too thick. Divide shrimp and pasta between 6 wide shallow bowls and sprinkle with the crisp polenta crumbs and grated cheese.
