Whether you toss pasta with some garlic and oil, a zesty marinara or go a few extra steps with a cream sauce, it’s a satisfying dish with just a little effort.

Cream sauces with pasta are among my favorites. I love the smooth texture and ultrarich flavor, which means extra fat and calories. And if you’ve started the year out vowing to get healthy or be more mindful of what you’re eating, pasta with cream sauce is a surefire diet buster. But you can dial back the numbers by swapping out the cream for another dairy ingredient like regular or fat-free half-and-half.

In developing this recipe, I turned to cream cheese and roasted red peppers. When you roast red peppers, they become soft and sweet. You can then purée them into a thin sauce. To roast red peppers, place them under the broiler until they are blackened and charred on all sides. Remove, place in a bowl and cover with plastic wrap. When cool enough to handle, remove the charred skin. And it’s OK if you don’t get all the skin off. If you want to save time, buy jarred roasted red peppers.

Pairing the roasted red pepper sauce with shrimp was an easy option because shrimp is one of my staple ingredients. I always have raw or cooked shrimp tucked away in the freezer to resolve the dinnertime dilemma. Shrimp is also one of those ingredients that can transform any dish into something special and even elegant.

Today’s dish reflects the new way I cook pasta, especially when serving only two. Last spring, a YouTube video surfaced showing Harold McGee, who writes about the chemistry of food and cooking, showing how to cook pasta in a minimal amount of water.

In the video, McGee puts a good amount of dry spaghetti in a large, shallow skillet or frying pan. He adds cold water (about 1 ½ quarts — not the typical 4 to 6 quarts called for in most directions) to just about cover the pasta and brings it to a boil. The cold water, McGee says, prevents the pasta from sticking together.

While there is a little effort in that you have to keep stirring the pasta, the method saves water and energy.

McGee’s explanation of why this method works is “because the noodles absorb water only very slowly at temperatures much below the boil, so little happens to them in the few minutes it takes for the water to heat up.”


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.