I found the inspiration for this recipe in a Southern Living magazine about 25 years ago. It combines three of my favorite things – shrimp (my all time favorite food), pasta, & roasted red peppers. Combine that with quick & easy & this recipe is a winner!
- 3 red bell peppers
- 2 lbs shrimp
- 8 oz cream cheese
- 1/2 cup chicken broth
- 1/4 tsp cayenne
- 3 cloves garlic
- 12 oz linguine
- 1/2 Tbsp dry basil or 1 Tbsp fresh basil
- 1/2 Tbsp dry parsley or 1 Tbsp fresh parsley
Preheat oven broiler on high.
Cut the top off of red peppers. Cut in half & remove seeds & white fibers. Place on a baking sheet that has been covered with foil. Flatten peppers with palm of hand.
Place peppers under broiler until blackened & blistered. Remove from oven & place in ziploc bag. Seal bag & set aside to cool. The heat from the peppers will cause the air in the bag to expand & condensation will form as the peppers cool.
While peppers are under the broiler, remove shells & veins from shrimp. Place in colander & rinse. Set aside.
Bring water to a boil for the pasta. Cook according to package directions.
While pasta is cooking, remove peppers from bag. Remove loosened skins from peppers.
Place peppers, cream cheese, chicken broth, cayenne pepper, & garlic cloves in blender. Blend until smooth & pour into skillet.
Cook cream sauce over medium to medium high heat until bubbly.
Add shrimp to pan & cook 3-7 minutes until cooked through but not overcooked. Cook time will depend on the size of your shrimp. You’ll want to gently stir to make sure that the shrimp cook evenly.
When shrimp is cooked, add cooked pasta, basil, & parsley. Add salt to taste. Stir gently until sauce is evenly covering pasta.
Serve with salad or steamed broccoli.