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    Home » Dinner

    Shrimp Fettuccine with Roasted Pepper Sauce

    Nov 14, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video
    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! ❤ COOKTORIA.COM
    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! ❤ COOKTORIA.COM
    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! ❤ COOKTORIA.COM
    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! ❤ COOKTORIA.COM
    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! ❤ COOKTORIA.COM
    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! ❤ COOKTORIA.COM
    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! ❤ COOKTORIA.COM

    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!  

    Shrimp Fettuccine close up shot

    You guys... This elegant and so-incredibly tasty Shrimp Fettuccine with Roasted Pepper Sauce is going to impress you... 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!

    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 this Wild Caught Argentinian Red Shrimp.

    Marina Del Ray Shrimp that I used to make this recipe

    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!

    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.
    • Shrimps. Use uncooked 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. Drain, rinse with cold water, and set aside.

    cooking fettuccine

    – Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.

    blending roasted peppers

    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.

    Shrimp with spices and garlic on skillet

    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.

    Preparing the roasted pepper sauce

    4. Add Half & Half and Parmesan and cook for 1 more minute. Turn off the heat.

    adding cream and making sauce for the shrimp

    5. Return the shrimp to the pan and add the fettuccine. Mix everything well.

    adding fettuccine and shrimp and finishing up the dish

    6. Garnish with freshly chopped parsley and grated Parmesan cheese.

    Shrimp Fettuccine in the skillet

    That's it! A quick, delicious, and filling dinner is ready!

    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.

    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 Shrimp Fettuccine as much as I do. The great flavors, creamy texture, and easy preparation make it a winner that you won’t want to miss out on.

    Shrimp Fettuccine on a plate

    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

    Tania Sheff
    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!  
    4.59 from 195 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 6 servings
    Calories 423 kcal

    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.
    • Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.
      blending peppers for roasted pepper shrimps
    • 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.
      Shrimp with spices and garlic on skillet
    • 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.
      Preparing the roasted pepper sauce
    • Add Half & Half and Parmesan and cook for 1 more minute. Turn off the heat.
      adding cream and making sauce for the shrimp
    • Return the shrimp to the pan and add the fettuccine. Mix everything well.
      adding fettuccine and finishing up the dish
    • Garnish with freshly chopped parsley and grated Parmesan cheese.
      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! ❤ COOKTORIA.COM

    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.

    Nutrition

    Calories: 423kcalCarbohydrates: 36gProtein: 40gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 277mgSodium: 406mgPotassium: 755mgFiber: 3gSugar: 6gVitamin A: 3667IUVitamin C: 101mgCalcium: 228mgIron: 2mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    Filed Under: Comfort Food, Dinner, Lunch, Pasta, Quick Dinners, Seafood, Top Recipes

    Reader Interactions

    Comments

    1. Shirl says

      November 06, 2022 at 6:47 pm

      5 stars
      Made this tonight because I was back from a trip and needed a recipe using things I had on hand. This was very good and very easy. My husband and I both said it was a keeper.

      Reply
      • Tania Sheff says

        November 07, 2022 at 11:50 am

        That's so nice to hear! Thanks, Shirl!

        Reply
    2. João Luiz Santos Pereira Neto says

      September 24, 2022 at 8:45 pm

      5 stars
      Pretendo fazer. Acho que faremos vários jantares. Me parece ser sensacional.

      Reply
      • Tania Sheff says

        September 25, 2022 at 10:34 am

        Gracias!

        Reply
    3. Steve says

      May 07, 2022 at 9:51 pm

      Very good. Family loves it. Made it twice now. First time added cream to fast and it curdled. Second time added very slow and turned out perfect. This is definitely in the rotation of dinners.

      Reply
      • Tania Sheff says

        May 09, 2022 at 2:37 pm

        Thank you so much, Steve! It means a lot to me!

        Reply
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