1 pound medium or large shrimp, peeled and deveined
Salt and pepper, to taste
1–1/2 tablespoons butter
2 cups chicken broth
1 (24-ounce) jar pasta sauce
1 teaspoon Italian seasoning
8 ounces fettuccine pasta
1/2 cup heavy cream
Optional: chopped fresh basil, for garnish
Season shrimp with salt and pepper. Melt butter over medium heat in a large skillet. Add shrimp to skillet and saute for 3-4 minutes, or until shrimp have just turned pink on both sides (stirring frequently). Transfer shrimp to a plate and set aside.
Add chicken broth, pasta sauce and Italian seasoning to skillet and stir to combine. Increase heat to high and bring to a boil. Add pasta and return to a boil. Reduce heat to low. Cover and simmer for approximately 12 minutes, or until pasta is tender.
Add heavy cream and stir well to combine. Add cooked shrimp and cook an additional 1-2 minutes, or until shrimp are heated.
Season with additional salt and pepper, if desired and garnish with chopped fresh basil.