1 (12 ounce) jar roasted sweet red peppers, drained and chopped
1⁄2cupdry white wine
1cupparmesan cheese, finely shredded
16ouncesspaghetti, cooked and drained
Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.