1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
1-1/2 cups pasta sauce
1 carton (10 ounces) refrigerated Alfredo sauce
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley
Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and pepper flakes; cook and stir until shrimp turn pink, 3-5 minutes. Stir in pasta sauce, Alfredo sauce, butter, salt and pepper; heat through.
Drain pasta; serve with shrimp mixture. Sprinkle with parsley.