Spicy Shrimp Pasta with Tomato Cream Sauce | Ashley Supervalu

Ingredients

• 1/2 teaspoon ground red pepper
• 8 ounces dry fettuccine pasta, uncooked
• 1/2 cup reduced fat cream cheese with chive and onion
• 2 tablespoons Pure Wesson® Canola Oil
• Shredded Parmesan cheese, optional
• 3/4 pound peeled and deveined shrimp, thawed if frozen
• 1 tablespoon finely chopped garlic
• 1 can (28 oz each) Hunt's® Diced Tomatoes, drained well
• 1/2 cup chicken broth