Garlicky alfredo sauce paired with pasta, shrimp, plump peas, juicy roasted red pepper stripes and nutty parmesan cheese.

Ingredients

• 2 tablespoons unsalted butter
• 4 cloves garlic , crushed
• 2 cups heavy cream
• 1 cup parmesan cheese , finely shredded
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoons freshly ground black pepper
• 1/4 cup roasted red peppers , drained and chopped
• 1 cup frozen peas
• 1 pound large shrimp , cooked, peeled, tails removed
• pasta of choice , cooked
• crushed red pepper , optional

Directions

1. Melt the butter in a heavy saucepan over medium heat. Add the garlic, saute for 2-3 minutes, until it becomes fragrant.
2. Pour in the cream and heat for 2-3 minutes until it is lightly simmer. Add the shredded Parmesan cheese. Whisk until blended and smooth, approximately 4 minutes.
3. Add the salt and pepper to taste, continue to whisk.
4. Add the roasted red pepper, peas and shrimp. Heat for 2 minutes. Sauce will lightly coat the back of a spoon, but not be globby or heavy. The sauce will separate if overheated, so do not raise heat above medium.
5. Toss with cooked pasta and serve, topping with additional crushed red pepper flakes or parmesan cheese, if desired.