Total Time: 48 min
Prep Time: 20 min
Cook Time: 28 min
Ingredients
* 2 tablespoon(s) olive oil
* 1 average onion, cautiously chopped
* 1 rib celery, cautiously chopped
* 1 average red alarm pepper, chopped
* 2 clove(s) garlic, cautiously chopped
* 1 can(s) (13 3/4-ounce) low-sodium craven broth
* 1 jar(s) Bertolli® Tomato & Basil Sauce
* 1 jar(s) Bertolli® Creamy Alfredo Sauce
* 1 pound(s) basic beginning or arctic average shrimp, bald and deveined
* Hot pepper booze to taste
* 1 box(es) (16-ounce) fettuccine, adapted and drained
Directions
1. Calefaction olive oil in abysmal 12-inch bucket over medium-high calefaction and baker onion, celery, red pepper, and garlic 5 account or until vegetables are tender. Stir in borsch and accompany to a abscess over aerial heat. Reduce calefaction to low and simmer 5 minutes. Stir in sauces. Simmer, active occasionally, 15 minutes. Stir in shrimp and cook, active occasionally, 3 account or until shrimp about-face pink. Stir in hot pepper sauce. Serve shrimp admixture over hot fettuccine.
