- 1 pkg. (7 oz.) pasta of choice
- 1 jar (12 oz.) roasted peppers
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 C chicken broth
- 3 garlic cloves
- 1/2 tsp cayenne pepper*
- 2 lbs large shrimp , cooked, peeled and deveined
- 1/4 C chopped fresh basil , or 1 tbsp. dried basil
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.
Tips and Stuff :
*Sherry says "I put just a sprinkle of cayenne in mine and it is spicy enough for me. Folks like you spicy Texans might be able to handle the full 1/2 tsp."
Choose a pasta that the sauce will cling to (penne, bowtie, etc.) instead of spaghetti or fettuccini. I used twisty pasta.
Next time I'll cut down on the garlic - I think I had HUGE cloves and three days later still tasting garlic! Just my preference, though.