Ingredients48 m servings 314 cals
- 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.
Per Serving: 314 calories; 5.4 g fat; 46.6 g carbohydrates; 18.1 g protein; 88 mg cholesterol; 346 mg sodium. Full nutrition
ReviewsRead all reviews 8
Love it!! My husband does not normally like sauces that are too creamy (such as the typical alfredo) however, the combination with the tomato basil sauce was just right even for him. The sautee...
Let me just say this was an incredible meal. Both my kids had 2 HUGH bowls of this and was trying to lick lick there plate clean. My daughter has now asked for this pasta dish for her birthday...
Oh my gosh! This was sooo good! My fiancee and I loved this recipe. This will definately enter the dinner rotation. I did leave out the celery though.
this recipe was amazing! i substituted the bow tie pasta to make it easier to eat and it was delicious not to mention the presentation was beautiful. i also cut up one medium size tomato and us...
This was amazing. I made a few modifications - not because the original recipe isn't good, I just tend to tinker. I used scallops and fake instead of shrimp, green onion instead of regular, cho...