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Shrimp Fettuccine with Roasted Pepper Sauce

A creamy roasted red pepper sauce tossed with fettuccine and sautéed shrimp for a quick, comforting pasta dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1/2 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
  • 3 tbsp butter 45 g
  • 3 cloves garlic 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
  • 1 tbsp parsley chopped, for garnish
  • 1/2 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, and set aside.
  • Place the roasted bell peppers from the jar, including the liquid, into a food processor or blender and puree until smooth.
  • Heat a large non-stick skillet over medium-high heat. Add the butter and melt.
  • Add the shrimp, paprika, and red pepper flakes to the skillet and cook on high for 3–4 minutes, stirring occasionally, until shrimp are pink and just cooked through.
  • Add the chopped garlic and sea salt and cook for 1 more minute, then remove the shrimp from the pan and set aside.
  • Reduce the heat to low and pour the pureed roasted peppers into the same pan. Simmer for about 10 minutes, stirring often.
  • Stir in the Half & Half and grated Parmesan and cook for 1 more minute until the sauce is warmed and slightly thickened. Turn off the heat.
  • Return the cooked shrimp to the pan, add the drained fettuccine, and toss gently to combine and coat the pasta with the sauce.
  • Garnish with chopped parsley and additional grated Parmesan if desired, then serve immediately.

Equipment

  • Large Pot
  • Colander
  • Food processor or blender
  • Large non-stick skillet
  • Spatula or tongs

Notes

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