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

Shrimp Fettuccine with Roasted Pepper Sauce

Course: Main Course
Cuisine: Italian
Keyword: shrimp pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 448kcal
Author: 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!  
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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.

Video

Notes

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Nutrition

Calories: 448kcal | Carbohydrates: 35g | Protein: 41g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 415mg | Sodium: 1374mg | Potassium: 448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 66.8% | Vitamin C: 125.4% | Calcium: 36.4% | Iron: 24.3%