Ingredients
1 pound dried fettucini
2 tablespoon extra virgin olive oil, divided
2 tablespoons unsalted butter, divided
1-1/2 pounds large shrimp, shelled and deveined
1 small jalapeno pepper, seeded and minced (optional)
1 teaspoon minced garlic
2 cups Bertolli Tomato & Basil sauce
1 roll prepared polenta, diced
1/2 cup freshly grated Parmigiano Reggiano
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 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 cook, stirring, 2 minutes, stirring, until shrimp just turns pink. Add Bertolli sauce, stir and heat 2 or 3 minutes to warm the sauce. Drain pasta, reserving 1 cup cooking water, and add to skillet. Toss quickly and thoroughly, adding some of the pasta cooking water if sauce seems too thick. Divide between 6 wide shallow pasta bowls. Top with the crisp polenta crumbs and top that with grated cheese. Bring a large heavy pan of water to a boil, add a handful of salt and pasta, pushing wayward strands into water to cover. Cook according to package directions until just short of al dente. Divide between 4 wide shallow pasta bowls. Top with the crispy polenta crumbs and Parmigiano cheese.
