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Shrimp with Roasted Red Pepper Cream

Prep time 15 mins
Cook time 8 mins
Yield 6 servings

Ingredients

  • 1 (7-ounce) package vermicelli
  • 1 (12-ounce) jar roasted red peppers, drained
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 1/2 cup low-sodium, fat-free chicken broth
  • 3 garlic cloves, chopped
  • 1/2 teaspoon ground red pepper
  • 2 pounds cooked, peeled large shrimp
  • 1/4 cup chopped fresh basil
  • Garnish: fresh basil sprig

Nutrition Information

  • calories 353
  • caloriesfromfat 18 %
  • fat 6.8 g
  • satfat 2.8 g
  • monofat 0.4 g
  • polyfat 1.2 g
  • protein 40.2 g
  • carbohydrate 30 g
  • fiber 1.5 g
  • cholesterol 243 mg
  • iron 5 mg
  • sodium 530 mg
  • calcium 123 mg

How to Make It

  1. Prepare pasta according to package directions, omitting salt and oil. Keep pasta warm.

  2. Process red peppers and next 4 ingredients in a blender or food processor until smooth, scraping down sides. Pour mixture into a large skillet.

  3. Cook over medium heat 5 minutes, stirring often, until thoroughly heated. Add shrimp, and cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat. Serve over hot cooked pasta. Sprinkle with basil. Garnish, if desired