Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings.
Heat reserved drippings in same skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add shrimp and red pepper flakes. Cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Add Sauce, broth and reserved bacon; heat through. To serve, top bread slices with shrimp mixture, then cheese. Garnish, if desired, with chopped basil.
Variation: For a main dish, serve over hot cooked pasta.
TIP: Shrimp mixture can be made up to 1 day ahead. Refrigerate covered until ready to use. Heat through, then spoon onto bread slices.
Recipe Courtesy of Bertolli® Pasta Sauce