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!
This post has been sponsored by Marina Del Ray. All opinions are mine alone.
You guys… This elegant and so-incredibly-tasty Shrimp Fettuccine with Roasted Pepper Sauce is going to knock your socks off… If I have 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!
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 the farmed seafood, since it contains many harmful pollutants. So, while checking my local Sam’s Club for wild-caught shrimp, I found this Wild Caught Argentinian Red Shrimp.
Besides that beautiful, natural red color, these shrimps have a lot to offer:
- Great flavor and texture
- No added antibiotics or growth hormones
- High in Omega-3 fats
- Lower sodium levels
If you ever get a chance to try Wild Caught Argentine Shrimp by Marina Del Ray, you will not be disappointed. Visit Marina Del Ray’s website to find out more about who they are and what they do.
Now, when you have some great, wild-caught shrimp on hand, LET’S START COOKING!
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. 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, 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.
3. 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.
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 fettuccine. Mix everything well.
6. Garnish with freshly chopped parsley and grated Parmesan cheese.
That’s it! A quick, delicious, and filling dinner is ready!
This dish stays well in the refrigerator and tastes great when reheated. Although, I doubt you’ll get to that point. 😉
Shrimp Fettuccine Video Tutorial
Shrimp Fettuccine with Roasted Pepper Sauce
Ingredients
- 1/2 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
- 1/2 tbsp. paprika (7 g.)
- 1/2 tsp. red pepper flakes (or to taste) (2.5 g.)
- 3/4 cup Half & Half (180 ml.)
- 1/2 cup grated Parmesan cheese (45 g.)
- chopped parsley to garnish
- salt 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.
- Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.
- 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.
- 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.
- Return the shrimp to the pan and add the fettuccine. Mix everything well.
- Garnish with freshly chopped parsley and grated Parmesan cheese.
Notes
Nutrition
SOME OTHER RECIPES YOU’LL LOVE!
CHICKEN FETTUCCINE WITH ROASTED PEPPER SAUCE
FETTUCCINE WITH SHRIMP AND SPINACH
ONE POT ORZO WITH SHRIMP AND FETA
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Nobody carries the peppers around here so do you the no that sun dried tomato’s would work as well?
Hi Susan! This would be a different recipe. You can buy jarred roasted peppers at almost any grocery store. Hope you’ll give it a try!
Looks so good. Could I replace with 5% cream to cut down the fat?
Hi Condoleeza! I am not sure, but I think it should work. Let me know if you try it!
Wow, such a great entrée! This will be a regular in our meal planning. We would deem this ‘Company Worthy’. We will gladly share with friends and family.
Thank you so much, Paul! I am glad you enjoyed it!