Shrimp with Roasted Red Pepper Cream Sauce
Rose M. Helle
I did modify the Cayenne a bit as I am not a fan of really spicy food. When prepared for my family and friends, I find that even only one pound of the shrimp will do and goes a long way.
1 pkg(7oz) dry pasta of your choice
1 jar(s)(12 oz) prefer flame roasted red peppers
1 pkg(8oz) cream cheese, softened
1/2 cchicken broth
1/4 to 1/2 tspcayenne pepper
2 lblarge shrimp, cooked, peeled and deveined
1/4 cchopped fresh basil or 1 tablespoon dried basil
How to Make Shrimp with Roasted Red Pepper Cream Sauce
- Prepare pasta according to package directions, omitting salt and oil.
Meanwhile, drain roasted peppers.
- Place peppers, cream cheese, broth, garlic and cayenne pepper in a blender or food processor. Cover and process until smooth.
- Pour the mixture into a large skillet. Cook over medium heat for 5 minutes, stirring often until thoroughly heated. Add the cooked shrimp and heat for 2-3 minutes, stirring occasionally until heated through. Serve over cooked pasta. Garnish with basil.