Recipes–Spaghetti a la Crème with Shrimp and Red Pepper

I have prepared a pasta cream sauce with red pepper for years.  It is simple, very fragrant, light and a simple meal either as a first course or a light dinner for two.  Today I decided to add some fresh Gulf shrimp, and the result was worth the effort.  The combination of the sweet red pepper, the shrimp, sherry, and Parmesan cheese is perfect.

Spaghetti a la Crème with Shrimp and Red Pepper

* 1/2 lb. spaghetti, thin spaghetti, or penne

* 1/2 sweet red pepper, cut into 1” pieces

* 1 lg. Tbsp. unsalted European-style butter

* 1 cup Half-and-Half

* 2 lg. Tbsp. sour cream

* 1/2 lb. fresh (if possible never frozen) Gulf Shrimp (usually from Panama City)

* 1/4 cup Amontillado sherry

* 1 cup grated Parmesan cheese

- Steam the shrimp (about 5-8 minutes) in two cups water until done

- Peel the shrimp and put the shells back in the steaming water

- Simmer the shrimp stock until it is reduced to approx. 1/2 cup

- Sautee the red pepper in the butter until soft

- Add the sherry, turn up to high heat and cook for about 2-3 minutes

- Let mixture cool slightly, add the cream and sour cream, and simmer for about ten minutes, stirring frequently

- Cut the shrimp into 1” pieces and put into the cream sauce

- Simmer over very low heat for about 5-8 minutes until the flavors are combined.  Add salt to taste.

- Boil the spaghetti, drain, plate

- Pour the shrimp cream mixture over the pasta, grate the Parmesan cheese, grate black pepper and serve.