- 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
- 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.