Red Pepper Fettuccine with Shrimp
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
4.5 out of 5 stars
(39)
Ingredients
4 servings
- 1 cup softened, unsalted butter (Land O Lakes® recommended)
- 3 cloves garlic
- Juice and zest of 1 lemon
- 3/4 cups fresh herbs (parsley, green onion, cilantro recommended)
- 8 ounces jarred roasted red peppers, drained
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper for heat
- 1 teaspoon salt
- 16 ounces raw shrimp
- 8 ounces uncooked fettuccine
- 1/2 cup heavy whipping cream
- 3/4 cup reserved pasta water (or regular water if you forget)
- Greens, lemons, and salt for serving
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide the pasta and shrimp among 3-4 plates. Enjoy!
Step 5
Save recipe for the next time?
Chef's notes
For the herbs in the butter, favorite combinations include parsley, green onion, and cilantro.
You could also use jarred Calabrian peppers which are delicious in this!
