Among the many items in my pantry that I consider staples is Classico’s Roasted Garlic Alfredo sauce. Whether I’m using it in my famous cajun chicken pasta (which I surprisingly still haven’t shared on this blog!) or tossing it with shrimp and sun-dried tomatoes, it’s restaurant quality and simply the best out there, especially for the price.

Making this dish is super simple. First I sauté about 6 cloves of crushed garlic in about 1/4 stick of butter until the garlic is translucent. To this I add some chopped sun-dried tomatoes (julienned works really well) and, of course, the shrimp. When the shrimp is cooked through, I add the alfredo sauce so the flavors can meld.

I love serving this with farfalle, or bow-tie pasta, but it’s good with fettuccine as well. This one’s always a family favorite.