How To Make Creamy Shrimp Alfredo with Tomato and Basil
The rich creaminess of this shrimp alfredo gets a fresh and herby upgrade thanks to the addition of some tasty tomato and basil sauce.
Preparation: 20 minutes
Cooking: 28 minutes
Total: 48 minutes
Serves:
Ingredients
- 2tbspolive oil
- 1mediumonion
- 1rib celery
- 1mediumred bell pepper
- 2clovegarlic
- 1canlow-sodium chicken broth
- 1jarBertolli® Tomato & Basil Sauce
- 1jarBertolli® Creamy Alfredo Sauce
- 1lbmedium shrimp,uncooked, fresh or frozen
- hot pepper sauce,to taste
- 1boxfettuccine
Instructions
-
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.
Nutrition
- Calories: 456.91kcal
- Fat: 17.93g
- Saturated Fat: 4.62g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.69g
- Polyunsaturated Fat: 3.39g
- Carbohydrates: 64.79g
- Fiber: 5.22g
- Sugar: 9.71g
- Protein: 22.50g
- Cholesterol: 87.30mg
- Sodium: 1400.37mg
- Calcium: 186.04mg
- Potassium: 411.84mg
- Iron: 1.48mg
- Vitamin A: 75.38µg
- Vitamin C: 35.45mg
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