Creamy Shrimp Alfredo With Tomato & Basil
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 514
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 63
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 26
- Cholesterol
- 107
- Sodium
- 1144
- Total: 48 min
- Prep: 20 min
- Cook: 28 min
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
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.