Creamy Shrimp Alfredo With Tomato and Basil

Name: Creamy Shrimp Alfredo With Tomato and Basil
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H28M0.000S
Total time: P0Y0M0DT0H48M0.000S
Yield: 8 servings
Ingredients: 2 Tbsp. 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 lb. uncooked fresh or frozen medium shrimp, peeled and deveined; Hot pepper sauce to taste; 1 box (16 oz.) fettuccine, cooked and drained

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Total: 48 min

Prep: 20 min
Cook: 28 min

Yield: 8 servings

Total: 48 min

Prep: 20 min
Cook: 28 min

Yield: 8 servings

Directions

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.