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.
Su says
Could I use creme fraiche instead of half&half?
Tania Sheff says
Hi Su! Yes, you could do that. Use a bit of veggie broth if you'll need to thin the sauce a little bit. Happy cooking!
Jennifer says
This recipe is super good! I Will definitely add this to my recipe book. Thank you!
Tania Sheff says
Thanks, Jennifer!
Debbie says
Can I make this dish ahead of time and warm it when I am ready to serve dinner?
Tania Sheff says
Hi Debbie! You can make the sauce with shrimp ahead of time and keep it in the fridge. When ready to serve just boil the pasta, heat the sauce, and mix everything together. Let me know if you try this recipe!
Jen Sim says
Hi Tania,
This recipe looks mouthwatering! I was wondering what the British equivalent of half and half is?
Tania Sheff says
Hi Jen! I am not sure how exactly it's called in the UK, but Half and Half is a mix of half whole milk and half heavy cream. You can just use any cream in this dish. Even full-fat coconut milk will work here. Let me know if you try it!
Janet says
We love this recipe. I’ve made it several times. I roast my own peppers, cut the red pepper flakes in half and use cream instead of half and half.
Tania Sheff says
Thank you, Janet! I am glad you enjoy this recipe!