Tuesday, May 5, 2009

Shrimp with Roasted Red Pepper Cream

Every so often, I go scrolling through my archives while making a grocery list - looking for recipes that my family really enjoyed but that I haven't made in a long time.

And, sometimes, I find a recipe that I posted long before anyone was ever reading my little blog - and realize that it deserves to be reposted - because it would be a shame for it to stay buried deep in no man's land forever.

This recipe - Shrimp with Roasted Red Pepper Cream - is so elegant and delicious that even after making it, it seems impossible that so little time and effort could produce such a fantastic dish.

A beautiful, simple, flavorful cream sauce is a perfect complement to succulent, cooked shrimp. And, the sauce is not spicy - but, the ground red pepper adds a little heat. Adjust the amount if you'd like.

This recipe is ready for you to add your personal touch. Use grilled chicken instead of shrimp, add vegetables galore, or just serve the sauce over some penne pasta as a side dish.

And, would you believe this beauty is ready - from start to finish - in 20 minutes?

20 minutes.

And, that includes the time it'll take you to slice the loaf of crusty bread you'll need to sop up every bit of the sauce left on your plate.


Shrimp with Roasted Red Pepper Cream
adapted from Southern Living Our Readers Top Rated Recipes...

1 (16-ounce) package vermicelli, fettuccine, or linguine
1 (12-ounce) jar roasted red bell peppers, drained
1 (8 ounce) package cream cheese, softened
1/2 cup chicken broth
3 garlic cloves, chopped
1/2 teaspoon ground red pepper
2 pounds cooked, peeled large shrimp
1/4 cup chopped fresh basil

Prepare pasta according to package directions. While pasta is cooking, process red bell peppers and next 4 ingredients in a blender or food processor until smooth, scraping down the sides. Pour mixture into large skillet.

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 fresh basil.


  1. Oh my word, I just saw the TITLE of this post and my mouth started watering. You have the best recipes! Can't wait to try this one. Are you thinking of publishing a cookbook anytime? Like the photobook thingy? Sign me up!

  2. That looks delicous, Sarah. *Mouth watering*