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Homemade Shrimp Fettuccine with Roasted Pepper Sauce photo

Shrimp Fettuccine with Roasted Pepper Sauce

A creamy roasted red pepper sauce coats tender shrimp and fettuccine for a quick, flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Colander
  • Food processor or blender
  • large nonstick skillet
  • Spatula or tongs

Ingredients
  

  • 0.5 package uncooked fettuccine pasta 8 oz (250 g)
  • 2 lb peeled and deveined shrimp 900 g
  • 16 oz roasted bell peppers (with liquid) 450 g jar, drained into processor
  • 3 tbsp butter 45 g
  • 3 cloves garlic finely chopped
  • 0.5 tbsp paprika 7 g
  • 0.5 tsp red pepper flakes or to taste, 2.5 g
  • 0.75 cup Half & Half 180 ml
  • 0.5 cup grated Parmesan cheese 45 g
  • 1 tbsp parsley chopped, for garnish
  • 0.5 tsp sea salt or to taste

Instructions
 

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain, rinse briefly with cold water to stop cooking, and set aside.
  • Place the roasted bell peppers and the jar liquid into a food processor or blender and puree until completely smooth.
  • Heat a large nonstick skillet over medium-high heat. Add the butter, then add the shrimp, paprika, and red pepper flakes. Cook shrimp 3–4 minutes, stirring, until pink and just cooked through.
  • Add the chopped garlic and sea salt to the shrimp and cook 1 more minute. Remove the shrimp from the pan and set aside.
  • Reduce heat to low and add the pureed roasted peppers to the same skillet. Simmer, stirring often, for about 10 minutes to meld flavors.
  • Stir in the Half & Half and grated Parmesan and cook 1 minute more, then turn off the heat.
  • Return the cooked shrimp to the skillet, add the drained fettuccine, and toss gently until the pasta is evenly coated with the sauce.
  • Garnish with chopped parsley and extra Parmesan if desired, then serve immediately.

Notes

  • Add a handful of spinach to the sauce just before adding the pasta for color and flavor.
  • Full-fat canned coconut milk can replace Half & Half for a dairy-free option.
  • You can substitute a different pasta shape such as whole-wheat or gluten-free if preferred.