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

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Instructions

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.