Lombardia Shrimp Pasta

• 330 g linguine, uncooked
• 2 Tbsp. extra virgin olive oil
• Zest and juice from 1 lemon, divided
• 2 tsp. dried tarragon leaves, divided
• 1/4 tsp. black pepper
• 1 lb. (450 g) uncooked large shrimp, peeled with tails left on, deveined
• 1 Tbsp. butter
• 2 shallots, finely chopped
• 1/4 cup dry white wine
• 1 jar (410 mL) Classico di Lombardia Rosee Pasta Sauce
• 1 cup half-and-half

1. Mix oil, half the lemon zest, lemon juice, 1 tsp.
2. tarragon and pepper until blended; pour over shrimp in shallow dish.
3. Stir to evenly coat shrimp.
4. Refrigerate 30 min.
5. to marinate.
6. Cook pasta as directed on package, omitting salt.
7. Meanwhile, remove shrimp from marinade; discard marinade.
8. Melt butter in large skillet on medium heat.
9. Add shallots; cook 2 to 3 min.
10. or until tender, stirring frequently.
11. Add shrimp; cook 2 to 3 min.
12. or until shrimp turn pink.
13. Remove shrimp from skillet; cover to keep warm.
14. Add wine, remaining zest and remaining tarragon to skillet; cook and stir 1 min.
15. Add pasta sauce; simmer on medium-low heat 2 to 4 min.
16. or until heated through, stirring frequently.
17. Remove from heat; stir in half-and-half.
18. Drain pasta; place in large bowl.
19. Add pasta sauce mixture; mix lightly.
20. Top with shrimp.

linguine, extra virgin olive oil, lemon, tarragon, black pepper, shrimp, butter, shallots, white wine, pasta sauce

Taken from www.kraftrecipes.com/recipes/lombardia-shrimp-pasta-189974.aspx (may not work)