1 pkg (7-oz) vermicelli
1 jar (12-oz) roasted red peppers, drained
1 block (8-oz) low-fat cream cheese, softened
1/2 cup low-sodium, fat-free chicken broth
3 garlic cloves, chopped
1/2 tsp ground red pepper
2 lbs cooked, peeled, large shrimp
1/4 cup chopped fresh basil
fresh basil sprigs for garnish, if desired
Prepare vemicelli according to package directions; keep warm.
In a food processor or blend, process the peppers, cream cheese, broth, garlic, and ground red pepper until smooth. Pour mixture into a large skillet.
Cook mixture over medium heat for 5 minutes, stirring often, or until heated through. Add shrimp to skillet and cook, stirring occasionally, 3 minutes or until heated through. Remove from heat.
To serve, pour the sauce over the hot cooked pasta. Sprinkle the basil overall.
1 block (8-oz) low-fat cream cheese, softened
1/2 cup low-sodium, fat-free chicken broth
3 garlic cloves, chopped
1/2 tsp ground red pepper
2 lbs cooked, peeled, large shrimp
1/4 cup chopped fresh basil
fresh basil sprigs for garnish, if desired
Prepare vemicelli according to package directions; keep warm.
In a food processor or blend, process the peppers, cream cheese, broth, garlic, and ground red pepper until smooth. Pour mixture into a large skillet.
Cook mixture over medium heat for 5 minutes, stirring often, or until heated through. Add shrimp to skillet and cook, stirring occasionally, 3 minutes or until heated through. Remove from heat.
To serve, pour the sauce over the hot cooked pasta. Sprinkle the basil overall.
FILE PHOTO
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