Shrimp With Roasted Red Pepper Cream

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Southern Living


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1 (7-ounce) package vermicelli

1 (12-ounce) jar roasted red peppers, drained

1 (8-ounce) package 1/3-less-fat cream cheese, softened

1/2 cup low-sodium, fat-free chicken broth

3 garlic cloves, chopped

1/2 teaspoon ground red pepper

2 pounds cooked, peeled large shrimp

1/4 cup chopped fresh basil

Garnish: fresh basil sprig

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