8 oz spaghetti (or other pasta)
8 oz roasted red peppers, drained
4 oz 1/3-less-fat cream cheese
1/2 cup low-sodium vegetable or chicken broth
minced garlic to taste (1/4 cup?)
1 to 1-1/4 pounds peeled cooked shrimp
red pepper flakes to taste
cayenne pepper to taste
1/2 cup chopped parsley
grated parmesan cheese to taste (1/2 cup?)
Cook pasta to end coincident with cream sauce.
Place the red peppers, cream cheese, broth and garlic in a food processor and process until smooth, scraping down the sides as necessary. Pour mixture into a large skillet.
Cook sauce mixture over medium heat for 5 minutes, stirring often, until thoroughly heated.
Add shrimp, crushed pepper flakes and cayenne and cook 3-5 minutes until thoroughly heated.
Remove from heat and pour over hot pasta. Sprinkle with parsley and parmesan and serve.