Roasted Red Pepper and Pesto Shrimp over Pasta

From Table of Content, reprinted with permission from Junior League of Birmingham, Inc. Table of Contents can be purchased .  |  Seafood: Shrimp
4 to 6 Servings  |  Prep Time: 45 minutes

What you need

Ingredients

2 lbs Alabama Gulf Shrimp, peeled, deveined, cooked

¼ c. Prepared Fresh Pesto

¼ tsp Red Pepper

½ tsp Salt

½ c. Chicken Broth

8 oz Softened Cream Cheese

1 (12oz) jar Roasted red Peppers, drained

12 to 16 oz Angel Hair Pasta

Steps

1.

Cook the pasta using the package directions. Drain and cover to keep warm. Combine the roasted red peppers, cream cheese and broth in a blender and process until smooth. Spoon the roasted pepper mixture into a large skillet and cook over medium to medium-high heat until heated through. Stir in the salt and red pepper and bring to a boil.

2.

Cook for 4 minutes, stirring frequently. Remove from the heat and stir in the pesto. Stir in the shrimp and simmer for 4 minutes or until heated through. Serve immediately over the hot cooked pasta.

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