Shrimp Fettuccine with Roasted Pepper Sauce

There’s something irresistibly comforting about a silky pasta coated in a vibrant, roasted pepper sauce and topped with tender shrimp. This Shrimp Fettuccine with Roasted Pepper Sauce blends sweet, smoky jarred roasted bell peppers with a touch of creaminess from half & half and a bright finish of parsley and Parmesan. It’s one of those dinners that looks restaurant-worthy but comes together quickly on a weeknight. I love how the roasted peppers give the sauce a deep, roasted flavor without the fuss of charring fresh peppers on the stovetop.

Why you’ll love this recipe

• Fast and satisfying: The sauce simmers quickly while the fettuccine cooks, so you’ll be at the table in about the time it takes to boil pasta.
• Bold flavor: Roasted bell peppers bring sweet smokiness that pairs perfectly with garlicky shrimp and Parmesan.
• Make-ahead friendly: The roasted pepper sauce can be blended and stored for a few days, making dinner prep even easier.
• Simple ingredients: Uses pantry staples and a jar of roasted peppers to keep things approachable but exciting.

Ingredients

• ½ package uncooked Fettuccine pasta (8 oz. / 250 g.)
• 2 lb. peeled and deveined shrimp (900 g.)
• 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

Equipment you’ll need

• Large pot for boiling pasta
• Large skillet or sauté pan
• Blender or immersion blender
• Tongs or pasta fork
• Measuring cups and spoons

Prep ahead

If you want to make dinner extra easy, rinse and devein your shrimp and store them in the refrigerator for several hours. You can also blend the roasted red pepper sauce the day before and refrigerate it in an airtight container. Reheat gently before adding the half & half so the sauce stays silky.

Taste and ingredient notes

• If your shrimp are large, consider slicing them in half so they heat through quickly without overcooking.
• Jarred roasted bell peppers are a huge shortcut here — they bring intense flavor and save time. If you prefer, roast fresh peppers, peel them, and use an equal weight.
• Adjust the red pepper flakes to control heat. Start small and add more after tasting the sauce.
• Half & half keeps the sauce light but creamy. For a richer version, you can substitute heavy cream, but the quantities remain the same.

Step-by-step Instructions

Below is a clear, stepwise version of the cooking directions using the ingredient list as the source of truth. Follow these steps in order for best results.

1. Bring a large pot of salted water to a boil. Add ½ package uncooked fettuccine (8 oz. / 250 g.) and cook according to package directions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, prepare the roasted pepper sauce. Drain the 16 oz. jar roasted bell peppers (450 g.) and transfer the peppers to a blender. Add 3 garlic cloves, finely chopped, ½ tbsp. paprika (7 g.), ½ tsp. red pepper flakes (2.5 g.), and ½ tsp. sea salt. Blend until smooth, adding a splash of the reserved pasta water if needed to reach a pourable consistency.
3. In a large skillet over medium heat, melt 3 tbsp. butter (45 g.). Once the butter is foamy, pour in the blended roasted pepper mixture. Cook and stir for 2–3 minutes to warm the sauce and let flavors meld.
4. Reduce the heat to low and stir in ¾ cup Half & Half (180 ml.) to the warmed pepper sauce. Keep stirring until the sauce is smooth and heated through, about 1–2 minutes.
5. Add ½ cup grated Parmesan cheese (45 g.) to the sauce and stir until the cheese melts and the sauce becomes glossy. If the sauce is too thick, stir in the reserved pasta water a tablespoon at a time until you reach your desired consistency.
6. Season the sauce to taste with additional sea salt if needed and more red pepper flakes if you prefer extra heat.
7. Push the sauce to one side of the skillet or transfer it temporarily to a warm bowl. Increase the skillet heat to medium-high, add a small pat of butter if needed, then add the 2 lb. peeled and deveined shrimp (900 g.). Sprinkle the shrimp with a pinch of salt and a light dusting of paprika. Sauté the shrimp 2–3 minutes per side, until they are pink, opaque, and just cooked through. Do not overcook—shrimp cook quickly.
8. Return the sauce to the skillet if you moved it. Add the drained fettuccine to the skillet with the sauce and add the cooked shrimp on top. Toss everything gently with tongs so the pasta is evenly coated with the roasted pepper sauce and the shrimp are distributed throughout. If the sauce needs loosening, add more reserved pasta water a tablespoon at a time until it clings nicely to the fettuccine.
9. Remove the skillet from heat. Taste and adjust seasoning with sea salt or red pepper flakes if necessary. Transfer the pasta and shrimp to serving bowls or a large platter. Sprinkle 1 tbsp. chopped parsley and any remaining grated Parmesan over the top.
10. Serve immediately while hot. This Shrimp Fettuccine with Roasted Pepper Sauce is best enjoyed fresh, with crusty bread on the side to sop up any leftover sauce.

Serving suggestions

This dish pairs wonderfully with a crisp green salad and a simple vinaigrette to balance the richness of the sauce. A light sidedish of steamed or roasted vegetables — such as asparagus, green beans, or a lemony broccoli — complements the peppers and shrimp nicely. For a dinner party, set out extra Parmesan and cracked black pepper so guests can customize their plates.

Storage and reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stovetop over low heat with a splash of water or half & half to revive the sauce’s creaminess. Avoid high heat, which can make the shrimp rubbery. For best texture, reheat just until everything is warmed through.

Flavor tweaks and variations

• Make it smokier: Add a teaspoon of smoked paprika or a splash of chipotle in adobo to the blended sauce for a deeper, smokier flavor.
• Add vegetables: Stir in baby spinach or cherry tomatoes during the final minute of cooking so they wilt slightly but keep their color and freshness.
• Make it lighter: Replace half & half with plain Greek yogurt whisked with a little warm water—add off heat to avoid curdling for a tangy twist.
• Make it garlic-forward: Increase the garlic to 4 or 5 cloves for a bolder flavor, especially if you love bright, savory notes.
• Shellfish swap: If you prefer, use scallops or chunks of firm white fish using the same cooking time guidance—adjust to avoid overcooking.

Tips for perfect shrimp

• Pat shrimp dry before cooking to get a nice sear.
• Cook shrimp in a hot skillet so they brown quickly and remain tender.
• Watch the color: shrimp are done as soon as they turn pink and opaque; they will curl slightly when cooked.

A final note

This Shrimp Fettuccine with Roasted Pepper Sauce hits all the right notes: vibrant color, balanced creaminess, and a satisfying seafood finish. It’s an easy way to elevate a midweek meal without complicated steps, and it’s flexible enough to suit what you have on hand. The combination of jarred roasted peppers, creamy half & half, and freshly cooked shrimp creates a comforting, flavorful pasta that your family will ask for again and again.

Happy cooking — enjoy your plate of Shrimp Fettuccine with Roasted Pepper Sauce!