Shrimp with Roasted Pepper Cream Sauce

Source: Taste of Home’s Cooking School Recipe Collection, Spring, 2004, page 31.

Ingredients:

1 package (7 ounces) dry pasta of your choice 1 jar (12 ounces) DUNBARS Roasted Peppers 1 package (8 ounces) cream cheese, softened ½ cup chicken broth 3 garlic cloves ½ teaspoon cayenne pepper 2 pounds large shrimp, cooked, peeled, and deveined ¼ cup chopped fresh basil or 1 Tablespoon dried basil

---

Instructions:

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. Yield: six servings -- If you can't find roasted pepper in a jar, you can roast your own. Use a red pepper and trim off stem and split. Lay flat under the broiler. Watch carefully. When blisters, remove and take off the skin.

---

Notes: log in to add a new Note!

---

---