PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 6
This is way better than what I always ordered in my favourite restaurant! Creamy, rich, super flavorful, and hearty Shrimp Fettuccine smothered in a tasty roasted pepper sauce. It is incredibly easy to whip up and ready in under thirty minutes! So good, elegant, and perfect even for special occasions. I will be making this again tonight for a simple surprise date night I am preparing for my husband.
INGREDIENTS
3 tablespoons butter (45 grams)
½ package uncooked Fettuccine pasta (8 ounces/250 grams)
16 ounces jar roasted bell peppers (450 grams)
2 pounds peeled and deveined shrimp (900 grams)
3 garlic cloves, finely chopped
½ teaspoon red pepper flakes (2.5 grams)
¾ c. Half & Half (180 ml.)
½ c. grated Parmesan cheese (45 grams)
½ tablespoon paprika (7 grams)
salt to taste
chopped parsley to garnish
How to make Shrimp Fettuccine with Roasted Pepper Sauce
Step 1: Following the package directions, cook the fettuccine in a large pot of boiling water. Drain when done and rinse the fettuccine with cold water. Set aside.
Step 2: Into a food processor or bullet blender, place the roasted peppers and the liquid from the jar and puree until smooth.
Step 3: Add the butter in a heated large, nonstick pan along with the shrimp, paprika, and red pepper flakes. Cook over high heat for about 3 to 4 minutes. Season with salt and add the garlic, then continue to cook for an additional minute.
Step 4: Adjust the heat to low, then take the shrimp off the pan.
Step 5: Now, add the pureed roasted pepper to the same pan and cook for about 10 minutes, stirring occasionally.
Step 6: To the pan, add the half-and-half followed by the Parmesan. Cook further, then turn the heat off. This takes another minute.
Step 7: Add the shrimp back to the pan along with the fettuccine. Toss to coat.
Step 8: Before serving, garnish the shrimp fettuccine with freshly chopped parsley and some grated Parmesan cheese. Enjoy!
NUTRITION FACTS:
Calories: 448kcal | Carbohydrates: 35g | Protein: 41g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 415mg | Sodium: 1374mg | Potassium: 448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3340IU | Vitamin C: 103.5mg | Calcium: 364mg | Iron: 4.4mg
Ingredients
- 3 tablespoons butter (45 grams)
- ½ package uncooked Fettuccine pasta (8 ounces/250 grams)
- 16 ounces jar roasted bell peppers (450 grams)
- 2 pounds peeled and deveined shrimp (900 grams)
- 3 garlic cloves, finely chopped
- ½ teaspoon red pepper flakes (2.5 grams)
- ¾ c. Half & Half (180 ml.)
- ½ c. grated Parmesan cheese (45 grams)
- ½ tablespoon paprika (7 grams)
- salt to taste
- chopped parsley to garnish
Instructions
Step 1: Following the package directions, cook the fettuccine in a large pot of boiling water. Drain when done and rinse the fettuccine with cold water. Set aside.
Step 2: Into a food processor or bullet blender, place the roasted peppers and the liquid from the jar and puree until smooth.
Step 3: Add the butter in a heated large, nonstick pan along with the shrimp, paprika, and red pepper flakes. Cook over high heat for about 3 to 4 minutes. Season with salt and add the garlic, then continue to cook for an additional minute.
Step 4: Adjust the heat to low, then take the shrimp off the pan.
Step 5: Now, add the pureed roasted pepper to the same pan and cook for about 10 minutes, stirring occasionally.
Step 6: To the pan, add the half-and-half followed by the Parmesan. Cook further, then turn the heat off. This takes another minute.
Step 7: Add the shrimp back to the pan along with the fettuccine. Toss to coat.
Step 8: Before serving, garnish the shrimp fettuccine with freshly chopped parsley and some grated Parmesan cheese. Enjoy!
