9 ounces refrigerated fettuccine
1 tablespoon olive oil, divided
12 ounces large shrimp, peeled and deveined
3 garlic cloves, thinly sliced
1/3 cup vodka
1 1/3 cups lower-sodium marinara sauce
1/3 cup chopped fresh basil, divided
1/4 cup heavy whipping cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

9 ounces refrigerated fettuccine 1 tablespoon olive oil, divided 12 ounces large shrimp, peeled and deveined 3 garlic cloves, thinly sliced 1/3 cup vodka 1 1/3 cups lower-sodium marinara 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; sauté for 4 minutes or until done. Remove shrimp from pan.
Add 1 1/2 teaspoons oil and garlic to pan; sauté 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.