Over the weekend, my husband found a recipe in the Detroit Free Press for Shrimp with Spicy Roasted Red Pepper Cream, or in this case I should say it was most of a recipe. The instructions simply did not make sense to me. It also called for cooked shrimp, which is also completely illogical because you lose the opportunity to impart flavor. I still put it on the menu because the rest of the ingredients were a good combination. I got out the recipe in the paper and started with the sauce as I have it written below.
I had shrimp and a lobster tail in the freezer, so that what I used today; I think next time I would use just shrimp or just scallops.
- 8 ounces spaghetti
- 8 ounces roasted red peppers, drained
- 4 ounces cream cheese, softened
- ½ cup low-sodium vegetable or chicken broth
- 6-8 garlic cloves, separated minced
- ½ cup chopped parsley, separated
- ¼ teaspoon crushed red pepper flakes (or to taste)
- olive oil
- 1½ pounds large shrimp, peeled and deveined
- Salt & pepper
- Parmesan cheese, grated, for serving
Place the red peppers, cream cheese, broth, 4 cloves of garlic, and ground black pepper in a food processor and process until smooth; scraping down the sides as needed. Mix in half of parsley and set aside.
To prepare the pasta, place it in a large skillet and cover with water and season with kosher salt (~¼ tsp.). Bring to a boil and cook, while stirring, until pasta is al dente. Much of the water will absorb into the pasta. Remove the pasta to another dish and keep warm.
While the pasta is cooking, season the shrimp with a bit of salt, freshly ground black pepper, and red pepper flakes. When the pasta starts to boil heat olive oil in a separate skillet over medium high heat, when it shimmers add the remaining garlic then the shrim and cook until just cooked through ~3-5 minutes. Turn off the heat and set aside
In the pan used for the pasta, add the sauce and bring to a slow boil. Stir in the pasta and shrimp, then sprinkle with remaining parsley. Serve with Parmesan cheese.
Sauce will be good with other varieties of seafood, including scallops and calamari.