Creamy Shrimp Alfredo With Tomato & Basil

• 2 tablespoons Bertolli(R) ClassicoTM 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(R) Tomato & Basil Sauce
• 1 jar Bertolli(R) Creamy Alfredo Sauce
• 1 pound 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.

onion, celery, red bell pepper, garlic, chicken broth, tomato, alfredo sauce, shrimp, pepper sauce

Taken from www.myrecipes.com/recipe/creamy-shrimp-alfredo-with-tomato-basil (may not work)