Directions

1

Season the shrimps with lemon juice, salt and pepper

2

On a grill, cook the shrimps until the color changes to red/pink. The interior should be opaque and slightly white

3

In a pot, add the olive oil

4

When the olive oil is hot, add the crushed red pepper and let it brown slightly

5

Add the pasta sauce, dried parsley flakes and butter

6

Once the butter has melted, add the cream and wait until the bisque boils

7

Serve it warm with some croutons and grilled shrimp