With 4 boys I am always looking for fast, filling meals for weeknights that gets me in and out of the kitchen so I can concentrate on other things. Pasta is usually the go-to for those kinds of meals. As a general rule, I try to keep a big bag of frozen shrimp on hand so I can just thaw and grill, broil or toss in sauce and serve with pasta, salad and bread. This is one of the yummiest sauces to make for pasta. You can use chicken in place of the shrimp. Either way is good. It is a snap to make and it can easily be doubled.
Roasted Red Pepper Cream Sauce with Shrimp
1 package pasta
12oz jar roasted red peppers, drained
1 8 oz pkg cream cheese, softened
1/2 cup chicken broth
3 cloves garlic, chopped
1/2 tsp ground red pepper
2 lb peeled cooked shrimp
1/4 cup chopped basil or parsley (optional)
Cook pasta al dente. Drain and set aside.
Process red peppers, cream cheese, chicken broth. garlic and red pepper in a blender until smooth.
Pour sauce into a medium skillet and cook over medium heat until heated through. Add the cooked shrimp. Cook 4-5 minutes , or until the shrimp are heated through. Serve over pasta . Sprinkle with basil or parley, if desired.
