1/2 lb. uncooked medium shrimp, peeled and deveined
1/4 tsp. garlic powder
1/8 tsp. crushed red pepper flakes
1 jar Bertolli® Tomato & Basil Sauce
8 ounces linguine [or spaghetti], cooked and drained
Heat Olive Oil in large skillet over medium-high heat and cook shrimp, garlic powder and red pepper flakes 2 minutes or until shrimp are almost pink. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes or until shrimp turn pink. Serve over hot linguine.