Prep Time | 20 Minutes |
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Cook Time | 28 Minutes |
Creamy Shrimp Alfredo
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Ingredients
- 2 Tbsp. Bertolli® Classico™ 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® 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.
- Cost per recipe*: $16.94.
Cost per serving*: $2.12.
*Based on average retail prices at national supermarkets.