Ingredients
2 lbs. large deveined shrimp
1 1/2 lbs. roasted red pepper
16 oz. jar of alfredo sauce
2 1/2 sticks of margarine
Lemon-pepper or Italian seasoning
Garlic powder
1/2 box of angel hair pasta
lemon juice
Preparation
Take roasted red pepper and puree in blender. Melt 1 1/2 margarine in skillet on low flame. As margarine melts, put shrimp in skillet and make sure both sides are pink. While sauteing shrimp, fill medium size pot with water and sprinkle garlic powder in water, heat to boil. Sprinkle sauteed shrimp with seasoning of choice. Once all shrimps are pink, pour alfredo sauce over shrimp followed by pureed roasted red pepper, stir on low flame until everything is completely mixed. Put pasta in boiling water for no longer than 5 minutes, remove pasta to strainer and put other 1/2 stick of margarine over pasta after draining pasta and putting pasta on plate. Stir pasta until margarine is completely melted. Serve shrimp and sauce over pasta.
