Rich and creamy, hearty and so flavorful, this Shrimp Fettuccine with Roasted Pepper Sauce tastes better than a restaurant-cooked meal. Made in under 30 minutes!
You guys... This elegant and so-incredibly tasty Shrimp Fettuccine with Roasted Pepper Sauce is going to impress you... If I had to pick one dish to have for dinner every single night for the rest of my life, I think I would pick this one. That's right! It's THAT GOOD! This is probably my favorite dish because it's a major comfort food. The juicy shrimp, fettuccine noodles, and creamy pepper sauce are so good together. And you can easily tweak it by substituting chicken breast or another rich creamy sauce. Let's look at this recipe in more detail.
Shrimp Fettuccine video tutorial
About the shrimps I used
I always prefer seafood over meat, and so does my husband. He actually loves fishing, and every chance he gets, he is trying to catch something for dinner. We are staying away from farmed seafood since it contains many harmful pollutants. So, while checking my local Sam's Club for wild-caught shrimp, I found wild-caught Argentinian Red Shrimp.
Now, when you have some great, wild-caught shrimp on hand, LET'S START COOKING!
What you'll need
- Fettuccine. Or another type of pasta.
- Roasted Peppers. I used regular jarred roasted peppers. These can be found in any large grocery store. You can also roast the peppers yourself.
- Butter. Or olive oil.
- Garlic. You can use more or less, depending on personal preference. Fresh garlic cloves are best.
- Shrimps. Use uncooked large shrimp. Heads off, tails on or off.
- Half & Half. Or heavy cream. Full-fat coconut milk can be used instead.
- Parmesan. Or pecorino cheese.
- Seasonings. Paprika, salt, red pepper flakes.
How to make Shrimp Fettuccine
1. Prepare the ingredients:
– Bring a large pot of water to a boil and cook the fettuccine according to the package instructions in lightly salted water. Drain, rinse with cold water, and set aside.
– Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.
2. Heat up a large skillet (non-stick). Melt butter in it, then add the shrimp, paprika, and red pepper flakes in a single layer and cook for 3-4 minutes on high heat. Add salt and garlic to the cooking shrimp, and cook for 1 more minute.
3. Reduce the heat to medium heat and remove the cooked shrimp from the pan. To the same pan, add the pureed roasted pepper. Cook for 10 minutes, stirring often.
4. Add Half & Half and Parmesan and cook for 1 more minute. Turn off the heat.
5. Return the shrimp to the pan and add the cooked pasta. Mix everything well.
6. Garnish with freshly chopped parsley and grated Parmesan cheese.
That's it! A quick, delicious, and filling dinner is ready!
Tips for the best Shrimp Fettucine
- Cook the pasta al dente. To avoid mushy pasta, only cook the pasta until it is al dente as it will continue to cook in the hot alfredo sauce.
- Reserve some pasta water. This water is full of starch and can be added to the sauce to help it stick to the fettucine.
- Don't overcook the shrimp. You want the shrimp cooked until they're curled, pink, and opaque. Tender shrimp are tastier than rubbery shrimp.
How to store and reheat
This Shrimp Fettuccine is best when eaten fresh. That said, if you do have leftovers, just place them in an airtight container in the refrigerator. They will last for about 5-6 days. When you are ready to reheat the pasta, place it in the microwave for a few minutes or warm it on the stovetop. You may need to add a dash of cream or water to it if it has gotten too dry in the refrigerator.
Add-ins and substitutes
- Add some veggies. Baby spinach adds a nice touch of color, flavor, and health benefits, but you can also use cherry tomatoes, summer squash, spaghetti squash, or broccoli.
- Add other flavor enhancers. Make this with garlic powder, lemon juice, cajun seasoning, black pepper, lemon zest, onion powder, or white wine.
- Use another cheese. You can use other hard cheeses, goat cheese, feta cheese, or cream cheese in this easy shrimp pasta dish.
- Use a different pasta. While I used fettuccine in this recipe, you could also substitute other types of pasta. Whole-wheat and gluten-free pasta would work here, too. This dish is versatile, so experiment to find what you like best.
What to serve this with
- Salad. Start the meal with a Cucumber Tomato Feta Salad, Refreshing Cucumber Salad, Mediterranean Farro Salad, or Roasted Zucchini Salad.
- Soup. Enjoy a bowl of soup as an appetizer, like this Chicken Stew, Red Lentil Soup, and Creamy Vegetable Soup.
- Vegetables. For a lighter meal, serve this pasta with some Easy Fajita Vegetables, Garlic Mushrooms, or Quick and Easy Stovetop Asparagus.
I hope you love this amazing and delicious recipe as much as I do. The great flavors, creamy texture, and easy preparation make this popular recipe a winner that you won’t want to miss out on. It's one of the best tasting pastas I've ever had. Enjoy!
Printable recipe and nutrition information are located in the recipe card right below!
More tasty shrimp recipes:
- Shrimp and Vegetable Skillet
- Cajun Chicken and Shrimp Pasta
- Crispy Fried Shrimp
- Crunchy Baked Shrimp
Shrimp Fettuccine with Roasted Pepper Sauce
VIDEO TUTORIAL
Ingredients
- ½ package uncooked Fettuccine pasta (8oz. / 250g.)
- 2 lb. peeled and deveined shrimp (900g.)
- 16 oz. jar roasted bell peppers (450 g.)
- 3 tbsp. butter (45 g.)
- 3 garlic cloves, finely chopped
- ½ tbsp. paprika (7 g.)
- ½ tsp. red pepper flakes (or to taste) (2.5 g.)
- ¾ cup Half & Half (180 ml.)
- ½ cup grated Parmesan cheese (45 g.)
- 1 tbsp. chopped parsley to garnish
- ½ tsp. sea salt, or to taste
Instructions
- Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.½ package uncooked Fettuccine pasta
- Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.16 oz. jar roasted bell peppers
- Heat up a large, non-stick pan. Add butter, shrimp, paprika, and red pepper flakes and cook for 3-4 minutes on high heat. Add salt and garlic, and cook for 1 more minute.2 lb. peeled and deveined shrimp, 3 tbsp. butter, 3 garlic cloves, finely chopped, ½ tbsp. paprika, ½ tsp. red pepper flakes (or to taste), ½ tsp. sea salt, or to taste
- Reduce the heat to low and remove the shrimp from the pan. To the same pan, add the pureed roasted pepper. Cook for 10 minutes, stirring often.
- Add Half & Half and Parmesan and cook for 1 more minute. Turn off the heat.¾ cup Half & Half, ½ cup grated Parmesan cheese
- Return the shrimp to the pan and add the fettuccine. Mix everything well.
- Garnish with freshly chopped parsley and grated Parmesan cheese.1 tbsp. chopped parsley to garnish
Notes
How to store and reheat
This Shrimp Fettuccine is best when eaten fresh. That said, if you do have leftovers, just place them in an airtight container in the refrigerator. They will last for about 5-6 days. When you are ready to reheat the pasta, place it in the microwave for a few minutes or warm it on the stovetop. You may need to add a dash of cream or water to it if it has gotten too dry in the refrigerator.Add-ins and Substitutes
- Add some spinach. Spinach adds a nice touch of color, flavor, and health benefits, so it's definitely a great idea to add a handful of it to the sauce right before adding the cooked pasta to it.
- Use coconut milk instead of cream. Full-fat canned coconut milk adds fantastic flavor to this dish. You can use it instead of Half&Half.
- Use a Different Pasta. While I used fettuccine in this recipe, you could also substitute other types of pasta. Whole-wheat and gluten-free pasta would work here, too. This dish is versatile, so experiment to find what you like best.
Tracy says
This recipe was stellar! I got a very happy husband rating of five out of five! I’ll be making this many times again.
Tania Sheff says
Thank you, Tracy! I appreciate the kind words!
Kiera says
Made this for my family and I just added in some sun dried tomatoes in with the roasted peppers. It was so good and way easier to make than I thought it would be. Had a good balance of flavour and a little bit of spice. Will definitely be making this again!
Tania Sheff says
Thank you so much, Kiera! I am glad you enjoyed the recipe!
Amy says
Quite possibly a dumb question, but should the shrimp be thawed if frozen?
Tania Sheff says
Hi Amy! Yes, please, thaw the shrimp first. Happy cooking!
Karrie says
Absolutely delicious. This is my third time making this dish. My family loves it.
Tania Sheff says
Thank you so much, Karrie! I am glad you enjoyed this recipe!
Carey says
I had to double it. But, I only used 3 lbs. of shrimp and 12 oz. of roasted red peppers. It was exceptional! My kids loved it. I knew the red pepper might be too strong for them and I was right. I'll definitely be making this again. Thank you!
Tania Sheff says
Thank you, Carey!
Dee says
Can you use heavy cream?
Tania Sheff says
Yes!