Creamy Shrimp Alfredo with Tomato & Basil

Yield:

8 servings

Recipe from

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 28 Minutes

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

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.

Note:

June 2009