Shrimp and Roasted Red Peppers

Why pay way more for pasta and shrimp recipes at an Italian restaurant when this roasted red pepper-scented shrimp and vegetables dish can be on the table in 25 minutes? From Better Homes and Gardens.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs medium shrimp, peeled and deveined
• 1⁄4 cup butter
• 2  tablespoons olive oil
• 1⁄3 cup  chopped onion
• 6  garlic cloves, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 1 (12 ounce) jar  roasted sweet red peppers, drained and chopped
• 1⁄2 cup dry white wine
• 1⁄2 cup  whipping cream
• 1⁄4 cup fresh basil
• 1  cup parmesan cheese, finely shredded
• 16  ounces spaghetti, cooked and drained

Directions

1. Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
2. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
3. Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.