Creamy Shrimp Alfredo With Tomato and Basil

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  • Total: 48 min
  • Prep: 20 min
  • Cook: 28 min
  • Yield: 8 servings
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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


  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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