Shrimp with Roasted Red Pepper Cream

Shrimp with Roasted Red Pepper Cream
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  • 1 (7-ounce) package vermicelli
  • Garnish: fresh basil sprig
  • ¼ cup chopped fresh basil
  • 2 pounds cooked, peeled large shrimp
  • ½ cup low-sodium, fat-free chicken broth
  • 1 (12-ounce) jar roasted red peppers, drained
  • 3 garlic cloves, chopped
  • + 2 more ingredients
    • ½ teaspoon ground red pepper
    • 1 (8-ounce) package 1/3-less-fat cream cheese, softened

Prepare pasta according to package directions, omitting salt and oil. Keep pasta warm. Process red peppers and next 4 ingredients in a blender or food processor until smooth, scraping down sides. Pour mixture into a large skillet. Cook over medium heat 5 minutes, stirring often, until thoroughly ...

View full recipe at My Recipes


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