8 oz spaghetti (or other pasta)<\/p>\n
8 oz roasted red peppers, drained<\/p>\n
4 oz 1\/3-less-fat cream cheese<\/p>\n
1\/2 cup low-sodium vegetable or chicken broth<\/p>\n
minced garlic to taste (1\/4 cup?)<\/p>\n
1 to 1-1\/4 pounds peeled cooked shrimp<\/p>\n
red pepper flakes to taste<\/p>\n
cayenne pepper to taste<\/p>\n
1\/2 cup chopped parsley<\/p>\n
grated parmesan cheese to taste (1\/2 cup?)<\/p>\n
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Cook pasta to end coincident with cream sauce.<\/p>\n
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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.<\/p>\n
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Cook sauce mixture over medium heat for 5 minutes, stirring often, until thoroughly heated.<\/p>\n
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Add shrimp, crushed pepper flakes and cayenne and cook 3-5 minutes until thoroughly heated.<\/p>\n
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Remove from heat and pour over hot pasta. Sprinkle with parsley and parmesan and serve.<\/p>\n
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Serves 4.<\/p>\n
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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 … <\/p>\n