9 oz refrigerated fettuccine

1 tablespoon olive oil, divided

12 oz large shrimp, peeled and deveined

3 garlic cloves, thinly sliced

1/3 cup vodka

1 1/3 cups lower-sodium mainara sauce

1/3 cup chopped fresh basil, divided

1/4 cup heavy whipping cream

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Cook pasta per directions. Drain. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add shrimp; saute for 4 minutes or until done. Remove shrimp from pan. Add 1 1/2 teaspoons oil and garlic to pan; saute 1 minute. Carefully add vodka; cook 1 minute. Add mainara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil. Serves 4