Shrimp with Roasted Red Pepper Cream

This was one of the meals we had for dinner this week.  My husband really likes it a lot and it is quick and easy to make- in addition to having less than 7 grams a fat per serving and around 40 grams of protein- we won't mention the sodium or cholestrol count!!

• pasta of your choice- I ended up using fettucine because I made the sauce a little thicker- thin spaghetti also works fine
• 6 oz of roasted red peppers- you can find these in a jar at the market
• 4 oz 1/3 less fat cream cheese, softened
• 1/4 cup juice from your roasted peppers or use chicken broth
• 2 chopped garlic cloves
• 1/4 tsp red pepper and smoked paprika
• 1 lb. cooked and peeled shrimp
• basil for garnish is desired

Prepare pasta according to package directions. Drain and keep warm.

Process peppers and next 4 ingredients in a food processor until smooth.  Pour mixture into a large skillet.

Cook over medium heat for 5 minutes until throughly heated- stir often.  Add shrimp and cook 2-3 minutes.  Remove from heat and serve over the pasta.  Garnish with basil if desired.

 I am linking up with Designs by Gollum for Foodie Friday.