| 6 oz | Uncooked fettuccine |
| 1/2 lb | Medium shrimp, shelled and deveined |
| 2 slices | Bacon, diced |
| 2 cloves | Garlic, minced |
| 1/8 tsp | Ground red pepper (or more to taste) |
| 1 can | (14-1/2 oz) Cajun or original styled stewed tomatoes, drained |
| 1 can | (8 oz) tomato sauce |
| 1 | Green bell pepper, cut into thin strips |
Cook pasta according to package directions; drain. Cut shrimp in half lengthwise. In large skillet, cook bacon until crisp; drain. Stir in garlic and ground red pepper; cook and stir 1 minute.
Add stewed tomatoes with juice and tomato sauce. Cook, uncovered, over medium heat 10 minutes, stirring occasionally.
Add shrimp and green bell pepper; cook 2 to 3 minutes or until shrimp are pink. Just before serving, spoon sauce over hot fettuccine.
If using original style tomatoes, add a pinch each of ground cinnamon, ground cloves, and ground red pepper to tomatoe mixture; continue as directed.
Hint: Purchase bagged frozen shrimp that is already deveined to save time. Soak the frozen shrimp in cold water to thaw them prior to using.