2 tbsp. butter
1 lb. med. shrimp, shelled and deveined
1/2 c. diced green pepper
1 lg. clove garlic, minced
1/8 tsp. pepper crushed red pepper
1 can (11 oz.) Campbell's Zesty Tomato Soup/Sauce
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 turns pink.

Stir in soup, water and vinegar. Heat through. Serve over fettucini. Serves 4.