Shrimp in a Spicy Pink Sauce

I started this meal with the intention of making a great shrimp and grits dish involving lots of sauteing of vegetables and prep work. I set my shrimp in a bowl of water to defrost then took the dog for what was going to be a quick 10 minute walk. An hour later she had some impromptu dog play time, my fingers were freezing and my grand dinner ideas needed to be modified to be much much quicker to make. From that this dish was born!



Shrimp in a Spicy Pink Sauce: Serves 4

8oz Pasta
1lbs Shrimp - Peeled & De-veined
14oz Canned Tomato Sauce
1-2tsp Minced Red Cherry Peppers
1/2tsp Basil
1/2tsp Oregano
1 Clove Garlic Minced
1tsp Sugar
1/4C Cream Cheese - I use 1/3 less fat

Bring a large pot of salted water to a boil and cook your pasta until al dente. Drain and set to the side. While the pasta is cooking place the tomato sauce, red peppers, basil, oregano, garlic and sugar in a large saute pan or sauce pot and bring to a simmer, add the cream cheese and stir to melt it in, bring back up to a simmer and add the shrimp, stir to cover the shrimp in the sauce and cook for 5-6 minutes until the shrimp are completely cooked through. Remove from the heat, add the cooked pasta and stir. Cover with a lid and let it sit for another 5-6 minutes so the pasta can absorb the gloriousness of the sauce. Serve & Enjoy.

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WW: 9 Points Plus / serving