Creamy Shrimp Alfredo with Tomato & Basil

Recipe from Bertolli Pasta Sauce

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Ingredients

  • 2 tablespoons Bertolli® Classico™ Olive Oil
  • 1 medium onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 can (13-3/4 oz.) low sodium chicken broth
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 1 jar Bertolli® Creamy Alfredo Sauce
  • 1 pound uncooked fresh or frozen medium shrimp, peeled and deveined
  • Hot pepper sauce to taste
  • 1 box (16 oz.) fettuccine, cooked and drained

Preparation

  1. Heat Olive Oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in Sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.
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