2 tbsp. butter
1 lb. med. shrimp (shelled and deveined)
1/2 c. diced green pepper
1 lg. crushed red pepper
1 (11 oz.) can Campbell's Zesty Tomato Soup
1/2 c. water
1 tbsp. wine vinegar
Hot cooked fettucini

In skillet over medium heat in hot butter cook shrimp and green pepper with garlic and crushed red pepper until shrimp turn pink. Stir in soup, water, and vinegar. Heat through. Serve over fettucini. Makes 4 servings. Recipe may be doubled.