Monday, October 12, 2009

Creamy Shrimp Alfredo with Tomato Basil


  • 2 tablespoon(s) olive oil
  • 1 medium onion, finely chopped
  • 1  rib celery, finely chopped
  • 1 medium red bell pepper, chopped
  • 2 clove(s) garlic, finely chopped
  • 1 can(s) (13 3/4-ounce) low-sodium chicken broth
  • 1 jar(s) Bertolli® Tomato & Basil Sauce
  • 1 jar(s) Bertolli® Creamy Alfredo Sauce
  • 1 pound(s) uncooked fresh or frozen medium shrimp, peeled and deveined
  • Hot pepper sauce to taste
  • 1 box(es) (16-ounce) 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.
I didn't make this recipe with the shrimp because I thought that Kyle doesn't like Shrimp.  I guess he does so next time we'll try it with the shrimp, or maybe chicken.  Kyle really liked this recipe.  He said we should definitely make it again. 

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