Shrimp Fettuccine with Roasted Pepper Sauce

Comforting, creamy, and bright with a roasted pepper bite, this Shrimp Fettuccine with Roasted Pepper Sauce is one of those dinners that feels special but comes together without drama. It’s built around tender, lightly seasoned shrimp and a luscious sauce made from jarred roasted bell peppers, a little butter, garlic, and cream. Tossed with fettuccine and finished with Parmesan and parsley, it’s weeknight-friendly yet elegant enough for guests.

Why you’ll love this Shrimp Fettuccine with Roasted Pepper Sauce

• Fast: Shrimp cooks in minutes, and the sauce blends smooth in under 10 minutes.
• Flavorful: Roasted bell peppers add sweetness and smoke while paprika and red pepper flakes give a gentle warmth.
• Simple pantry-friendly ingredients: A jar of roasted peppers, dried pasta, dairy, and a few seasonings create a restaurant-style dish at home.
• Balanced: The creaminess from the half & half and butter pairs perfectly with the bright pepper sauce and salty Parmesan.

Ingredients

Serves 4

• 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

• Large pot for pasta
• Large skillet or frying pan
• blender or immersion blender (for the sauce)
• Colander
• Tongs or pasta fork

Prep notes

Rinse the jarred roasted bell peppers briefly and drain to remove excess packing liquid—this keeps the sauce from getting too thin. Pat the shrimp dry with paper towels so they sear instead of steaming. Grate the Parmesan and chop the parsley before you begin so everything is ready to go when you need it.

Step-by-step Instructions

The following directions have been rewritten into clear, sequential steps. The ingredient amounts are unchanged from the list above and the order follows the way the dish comes together.

1. Bring the pasta water to a boil. Fill a large pot with water, season it generously with salt, and bring it to a rolling boil. Add the 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 in a colander and set aside.
2. Prepare the roasted pepper base. While the pasta cooks, open the 16 oz. jar of roasted bell peppers (450 g.). Rinse briefly and drain to remove excess liquid. Transfer the roasted peppers to a blender and puree until smooth. If you prefer a slightly textured sauce, pulse a few times instead of pureeing completely.
3. Melt butter and soften garlic. Heat a large skillet over medium heat and add 3 tbsp. butter (45 g.). When the butter is melted and shimmering, add the 3 finely chopped garlic cloves. Sauté for about 30–60 seconds, stirring constantly, until fragrant but not browned.
4. Add spices and the pepper purée. Stir in ½ tbsp. paprika (7 g.) and ½ tsp. red pepper flakes (2.5 g.), or adjust the red pepper flakes to your preferred heat level. Immediately pour the roasted pepper purée into the skillet and stir to combine with the garlic and spices.
5. Create the creamy sauce. Pour in ¾ cup Half & Half (180 ml.) and stir. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Let it cook for 2–3 minutes so the flavors meld and the sauce thickens slightly.
6. Season the sauce. Stir in ½ tsp. sea salt, then taste and adjust seasoning as needed. If the sauce is too thick, thin it with a splash of the reserved pasta water. If it’s too thin, simmer a little longer to reduce.
7. Cook the shrimp. Push the sauce to one side of the pan or briefly transfer it to a bowl to free up the skillet surface. Add a touch more butter if needed, then add the 2 lb. peeled and deveined shrimp (900 g.) in a single layer. Season the shrimp lightly with a pinch of salt and a sprinkle of paprika if you like. Cook the shrimp over medium-high heat for about 1–2 minutes per side, until they turn pink and are opaque throughout. Do not overcook.
8. Combine shrimp and sauce. Return the sauce fully to the skillet with the cooked shrimp (if you had set it aside), and gently toss to coat each shrimp in the roasted pepper cream. Warm everything together for 30–60 seconds so the flavors knit.
9. Toss with fettuccine. Add the drained fettuccine to the skillet, or transfer the sauce and shrimp into the pasta pot if your skillet is not large enough. Toss the pasta with the sauce and shrimp until evenly coated. If necessary, add a little of the reserved pasta water, 1 tablespoon at a time, until the sauce clings to the pasta and reaches your desired consistency.
10. Finish with Parmesan and parsley. Remove the pan from heat and stir in ½ cup grated Parmesan cheese (45 g.) so it melts into the sauce. Taste and adjust salt if needed. Sprinkle 1 tbsp. chopped parsley over the top for a fresh finish.
11. Serve immediately. Plate the Shrimp Fettuccine with Roasted Pepper Sauce in warmed bowls. Offer extra Parmesan and a small grind of black pepper at the table, if desired.

Troubleshooting & Tips

• If your sauce separates when you add the Half & Half, lower the heat and whisk vigorously; adding a splash of the reserved pasta water often brings it back together.
• Don’t overcook the shrimp: they should be just opaque and springy. Overcooked shrimp become tough and rubbery.
• For a smokier flavor, use fire-roasted jarred peppers if available.
• Leftovers keep well in the refrigerator for 1–2 days. Reheat gently on the stove with a splash of Half & Half or water to loosen the sauce.

Variations

• Make it lighter: Substitute whole milk for the Half & Half and reduce the butter to 2 tablespoons.
• Make it herb-forward: Add a handful of fresh basil or a teaspoon of dried oregano when you add the parsley.
• Vegetable boost: Stir in a few handfuls of baby spinach at the end and toss until wilted for added color and nutrition.

Serving suggestions

Serve this Shrimp Fettuccine with Roasted Pepper Sauce with a simple green salad and crusty bread to soak up every last drop of sauce. A crisp white wine or a light, citrusy sparkling water pairs nicely.

Final thoughts

This Shrimp Fettuccine with Roasted Pepper Sauce strikes a lovely balance between creamy comfort and bright, roasted flavor. It’s forgiving in the kitchen, quick to assemble, and satisfying on the plate. Once you get comfortable with the simple steps—pasta, purée the peppers, build the sauce, cook the shrimp—you’ll find yourself making this on repeat for busy nights and casual dinner parties alike.

Enjoy your meal, and if you try any of the variations, I’d love to hear which twist became your favorite.