Emily Madden with H-E-B Cooking Connection makes a recipe.
The recipe is as follows:
1 lb Central Market Spinach Tagliatelle
1 lb shrimp, peeled & deveined
1 1/2 Tbsp Adams Reserve Kicked Up Chicken Rub
1 jar 4J Veggie Bolognese
* Cook pasta according to package directions.
* In the meantime, season shrimp with Adams rub. Heat a skillet over medium high heat. Once hot, add in a few tablespoons of oil and allow to heat for a few seconds. Place in shrimp and cook for about 3 minutes or until they turn opaque and curl into a "C" shape.
* Remove shrimp from pan and pour in the Bolognese. Let the sauce heat up, stirring occasionally, for a few minutes.
* Pour sauce over pasta, top with shrimp, and garnish with parmesan cheese.