Creamy Shrimp & Linguini with Rosa Sauce

YUM...I LOVE anything with a tasty sauce and this dish really does the trick for me. I love this because we are encorportating some delicious veggies in there also AND getting an awesome pasta dish. This is a must try and PLEASE let me know how much you LOVE this.



Ingredients:


- 1/4 cup(s) of Philadelphia Cream Cheese
- 1/2 green pepper, slice in thin strips
- 1/2 cup(s) of diced onion
- 3/4 pound(s) of Linguini
- 2 carrots, shredded
- 1/2 cup(s) of olive oil
- 4 large scoops of spicy red tomato sauce ( either homemade or store bought)
- 1 tbsp. of salt
- 1 tsp. of black pepper
- 1/2 tsp. of crushed red pepper
- 1/2 tsp. of garlic powder
- 1 pound(s) of cooked shrimp

To Make:


Boil a pot of water, add a generous helping of salt and cook the linguini until it's al dente, about 8 minutes.

In a large pan, drizzle olive oil and begin by sauteing the onions.
Season with salt.

Slice the green pepper into thin strips and add into the onions.
Season with salt. Mix together.

Shred the 2 carrots.

Add into the onions and peppers.

Season with salt, pepper.

Add in 1 pound of cooked shrimp (tails off)

Season the shrimp with salt, pepper, garlic powder and crushed red pepper.

Drain the pasta.

Add the pasta into the mix and drizzle another helping of olive oil over top.

Mix together.

In a small sauce pan, add the 1/4 cup Philly cream cheese.

Set to medium low heat.

Add in 4 scoops of spicy red tomato sauce.

Mix the sauce and the Philly cream cheese until it gets nice and smooth and turns a shade of pink.

Pour the sauce all over the pasta and shrimp.

Serve while hot.. ENJOY
(made sure you watch my video to learn how to property twirl pasta :-)

Sun Dried Tomato & Pesto Stuffed Mushrooms

Stuffed mushroom lovers... this is for you. These creamy, flavorful mushrooms will be your new favorite party appetizers and also an easy delight to make whenever you get the urge.

Ingredients:

- 30-40 button mushrooms
- 1 package Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes
- 1 teaspoon pesto paste
- 1/3 cup mozzarella cheese
- 3 slices turkey bacon, chopped
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- crushed red pepper flakes to taste
- salt
- pepper

To Make:

Preheat oven to 325 degrees.

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Wash and dry the mushrooms and carefully remove their stems. (Save these stems for other delicious meals).

Gently fill each mushroom with the cream cheese mixture.

Line a baking sheet with tin foil. Bake the mushrooms for 20-25 minutes until they are slightly browned. They will release some liquid. Once they have cooled for 5 minutes, remove from the baking sheet so they don't get soggy in the juice.

ENJOY!

Philadelphia Cream Cheese Mini Stuffed Peppers

I'm really excited to be taking part in this fabulous new competition called the Real Women of Philadelphia with Paula Dean! Let me know what you think of my FIRST appetizer course...

Ingredients:

- 12 sweet mini peppers
- 8 ounces Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes, packed in olive oil
- 1 teaspoon pesto (or 6 fresh basil leaves)
- 3 pieces of turkey bacon
- 1/3 cup mozzarella cheese
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- olive oil
- crushed red pepper (to taste)
- pinch of salt
- 1/2 teaspoon of black pepper

To Make:

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Heat oven to 365 degrees.

Wash and dry peppers.

Slice the tops off of the peppers and using a paring knife, remove the seeds and any insides.

Using a small spoon, gently spoon the cream cheese mixture into each pepper.

Line a baking sheet with tin-foil and arrange each pepper onto the baking sheet. Cover the top of the baking sheet with another piece of tin-foil.

Bake for 27 minutes.

Remove peppers and garnish with fresh parsley if desired.