ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Shrimp Alfredo with Tomato & Basil

Prep time 20 mins
Cook time 28 mins
Yield 8 servings

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

How to Make It

  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.