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1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1 tablespoon olive oil
1 27 1/2-ounce jar Ragú Light Pasta Sauce
1/8 teaspoon crushed red pepper flakes
1 12-ounce package fettuccine, cooked and drained
1 tablespoon chopped fresh parsley
Servings: 8
In a large skillet, sauté shrimp and garlic in olive oil. Add sauce and crushed red pepper; heat through. Spoon sauce and shrimp over hot cooked pasta; sprinkle with parsley.
 
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