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 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.
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.
– 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!
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.
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
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.
- 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
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.
LINDA says
So easy to make and absolutely delicious! I followed the recipe exactly, except cut it in half. Came out great.
Tania Sheff says
Thanks, Linda!
Jerry Josephson says
Fantastic meal with outstanding flavor. It will become one of my favorites!
Local stores only carry 12 oz jars of peppers so I used 2 jars. Turned out great but a bit watery. In hindsite I will only 1 jar next time.
Yadira says
Hello!! I was unable to find roasted bell pepper sauce in my local grocery store. Do you by any chance have a recipe as to how I could make my own sauce? Thank you for the recipe, can’t wait to try!
Tania Sheff says
Hi Yadira! You can roast the peppers yourself ( https://toriavey.com/how-to/roasted-bell-peppers/) or buy it online. Thanks for stopping by and let me know if you'll try it!
Diane says
This was really good! Looked interesting with roasted red pepper sauce instead of tomatoes. Simple and fast to put together. Had to add a little chicken broth because there wasn’t a lot of sauce and it was a little thick. But overall was an excellent tasting recipe. It paired beautifully with shrimp. Thanks for sharing a new recipe for red sauce. I will be making this again.
Tania Sheff says
Thanks, Diane! I actually created this sauce by accident, but it has been a huge hit in my family. I've made many recipes with similar sauce since then. 🙂
Diane says
I’m glad that you made it by accident because here I am again making it for dinner tonight! Yummy.
Tania Sheff says
Haha! Thanks!
Diane says
We LOVED this. It was perfect.
Tania Sheff says
Thank you, Diane!