Serves 4.

Note: From the Detroit Free Press.

• 8 oz. spaghetti

• Kosher salt

• 6 oz. roasted red peppers, drained

• 4 oz. 1/3-less-fat cream cheese, softened

• 1/2 c. low-sodium vegetable broth or chicken broth

• 3 garlic cloves, peeled, chopped

• 1/4 tsp. crushed red pepper flakes

• 1 1/4 lb. cooked, peeled large shrimp

• 1/2 c. chopped parsley

• 6 tbsp. grated Parmesan cheese


To prepare the pasta, place it in a large skillet and cover with water and season with kosher salt. Bring to a boil and cook, while stirring, until pasta is al dente. Much of the water will absorb into the pasta. Reserve any pasta cooking water and drain the pasta. Keep the pasta warm.

Place the red peppers, cream cheese, vegetable broth and garlic in a food processor and process until smooth; scraping down the sides as needed. Pour mixture into a large skillet.

Cook over medium heat 5 minutes, stirring often, until thoroughly heated. Add the crushed red pepper flakes and shrimp, and cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat. Serve over hot cooked pasta. Sprinkle with parsley and Parmesan cheese.

Nutrition information per serving:

Calories 530 Fat 11 g Sodium 770 mg Saturated fat 6 g

Carbohydrates 56 g Calcium 290 mg

Protein 50 g Cholesterol 300 mg Dietary fiber 4 g

Diabetic exchanges per serving: 4 bread/starch, 5 ½ lean meat.