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Creamy Shrimp Alfredo with Tomato and Basil

By: Bertolli  
"In this crowd-pleasing, easy dinner, fettuccine noodles are served with shrimp in a tomato cream sauce."

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Prep Time:
20 Min
Cook Time:
28 Min
Ready In:
48 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 (13.75 ounce) can low sodium chicken broth
  • 1 (24 ounce) jar Bertolli® Tomato and Basil Sauce
  • 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
  • 1 pound fresh or frozen medium shrimp, peeled and deveined
  • Hot pepper sauce to taste
  • 1 (16 ounce) box fettuccine, cooked and drained

Directions

  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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 314 | Total Fat: 5.4g | Cholesterol: 88mg

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