Cook the pasta using the package directions. Drain and cover to keep warm. Combine the roasted red peppers, cream cheese and broth in a blender and process until smooth. Spoon the roasted pepper mixture into a large skillet and cook over medium to medium-high heat until heated through. Stir in the salt and red pepper and bring to a boil.
Cook for 4 minutes, stirring frequently. Remove from the heat and stir in the pesto. Stir in the shrimp and simmer for 4 minutes or until heated through. Serve immediately over the hot cooked pasta.
From Table of Content, reprinted with permission from Junior League of Birmingham, Inc. Table of Contents can be purchased here.