Shrimp Alfredo With Linguine And Crisp Polenta Cru

• 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

1. 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.
2. 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.
3. 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.

linguine, extra virgin olive oil, unsalted butter, roll, shrimp, clove garlic, alfredo sauce, freshly grated parmesan

Taken from www.epicurious.com/recipes/member/views/shrimp-alfredo-with-linguine-and-crisp-polenta-cru-1200137 (may not work)