Red Pepper Fettuccine with Shrimp

Pulse all the butter ingredients in a food processor until mostly smooth. Refrigerate or set aside. You’ll have a lot of butter and you’ll only need a few tablespoons for this recipe. Keep the extras in the freezer for more of this or similar recipes in the future.

Cook the fettuccine according to package directions. Add pasta back to the warm pot and toss with 2-3 tablespoons red pepper garlic butter, cream, and water. Add reserved water as needed to thin out the sauce.

Heat a skillet over medium heat. Add 2 tablespoons of the red pepper garlic butter. Once the butter is melted, add shrimp and sauté for a few minutes on each side until cooked through. To make it look creamy, add 1-2 tablespoons of the red pepper butter with a quick splash of cream to the hot pan and toss to combine.

Divide the pasta and shrimp among 3-4 plates. Enjoy!