Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.
• Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced (about 1 cup)
• 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
• 1 teaspoon crushed red pepper
• 2 cloves garlic, minced
• 0.5 cup dry white wine
• 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
• 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
• 0.25 cup chopped fresh parsley