Shrimp Fettuccine with Roasted Pepper Sauce
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!
Servings: 6 servings
- 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
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.
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.
Calories: 423kcal | Carbohydrates: 36g | Protein: 40g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 277mg | Sodium: 406mg | Potassium: 755mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3667IU | Vitamin C: 101mg | Calcium: 228mg | Iron: 2mg