1 lb. small shrimp
3 cloves garlic, minced
2 tbsp. olive oil
8 tsp. red pepper
1 (27 oz.) jar Ragu Chunky Garden Style spaghetti sauce
1 (12 oz.) pkg. fettuccine
1 tbsp. fresh parsley, chopped

Cook and peel shrimp. Cook and drain pasta. In skillet saute shrimp and garlic in olive oil. Add sauce and red pepper. Heat thoroughly. Spoon sauce and shrimp over hot cooked pasta. Sprinkle with parsley.