creamy shrimp alfredo with tomato and basil

Prawn

Rich Alfredo pasta with shrimp, sun-ripened tomatoes, and fresh basil—creamy, tangy, and full of comforting Italian flavors.

2 tablespoons olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
1 (13.75 ounce) can low sodium chicken broth
1 (24 ounce) jar bertolli tomato and basil sauce
1 (15 ounce) jar bertolli creamy alfredo sauce
1 pound fresh or frozen medium shrimp, peeled and deveined hot pepper sauce to taste
1 (16 ounce) box fettuccine, cooked and drained

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.