With only a splash of cream, this rosé sauce with roasted red peppers is rich but not heavy. Experiment by trying it with crab as directed, scallops or lobster.
Yield: 4 servings
To roast red peppers: Broil peppers on foil-lined tray until charred all over. Transfer to bowl; cover and let stand for 10 minutes. Let cool slightly and remove skin. (Alternatively, grill peppers over high heat.)
Per serving: Calories 296 kcal
Recipe and photo used with permission from:
National Pasta Association
A SharethePasta.org original recipe.
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