Shrimp Fettuccine with Roasted Red Pepper Sauce

This dish is going to blow you away! I am going to bet you have never tasted anything quite like this tasty Shrimp Fettuccine with Red Pepper Sauce. This is the one dish that is sure to spice up your week perfectly.

With the tender Shrimp and the bite of the Roasted Red Pepper Sauce, you get a savory, spicy, and filling meal with very little work involved.

When you toss Buttery Noodles with tender Shrimp, Roasted Red Peppers, and a creamy red pepper sauce you need nothing further to satisfy your palate.

This dish should be served with some tasty homemade Garlic Cheese Bread or a nice dinner salad.

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What size Shrimp should I include in this dish?

I would suggest small or medium shrimp. Be sure to peel and devein the shrimp before cooking them.

What variations are there, if any, for this recipe?

The only suggestion I would have is to add vegetables such as peas or additional bell peppers. This is a great dish to make and use for meal preparation.

Ingredients: 

• Shrimp
• Fettuccine noodles
• Butter
• Roasted red peppers
• Heavy whipping cream
• Minced garlic
• Parmesan cheese grated
• Paprika
• Salt and pepper to taste

How to make Shrimp Fettuccine with Roasted Red Pepper Sauce:

Step 1: Place the fettuccine into boiling water, and cook until done to your liking. Drain and set aside. 

Step 2: Add the roasted red peppers to a food processor or blender, and puree well. 

Step 3: Melt the butter in a skillet over medium-high heat. 

Step 4: Saute the shrimp along with paprika and salt and pepper to taste in the skillet until cooked through. Remove and set aside. 

Add the Paprika.

Saute the Shrimp

Step 5: Reduce the heat to medium and add the garlic to the same skillet. Saute for 30 seconds. 

Step 6: Whisk in the pureed red peppers and simmer for 5 minutes. 

Step 7: Stir in the heavy whipping cream and cook until the sauce thickens. 

Step 8: Mix in the Parmesan cheese. 

Step 9: Add the shrimp and noodles to the skillet, and toss to combine in the sauce.

Shrimp Fettuccine with Roasted Red Pepper Sauce

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Are you looking for new quick and easy meals that are packed for flavor for those busy weeknights? This Shrimp Fettuccine with Roasted Red Pepper Sauce is super creamy and lip smacking delicious!

4.75 from 4 votes

Review Recipe

Ingredients 

• 1 ½ lb. Shrimp peeled and deveined
• 8 oz. Fettuccine noodles
• 3 Tbsp. Butter
• 1 Jar roasted red peppers
• ¾ C. Heavy whipping cream
• 3 tsp. Minced garlic
• ½ C. Parmesan cheese grated
• 2 tsp. Paprika
• Salt and pepper to taste

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Instructions

• Place the fettuccine into boiling water, and cook until done to your liking. Drain and set aside.
• Add the roasted red peppers to a food processor or blender, and puree well.
• Melt the butter in a skillet over medium high heat.
• Saute the shrimp along with paprika and salt and pepper to taste in the skillet until cooked through. Remove and set aside.
• Reduce the heat to medium and add the garlic to the same skillet. Saute for 30 seconds.
• Whisk in the pureed red peppers and simmer for 5 minutes.
• Stir in the heavy whipping cream and cook until the sauce thickens.
• Mix in the Parmesan cheese.
• Add the shrimp and noodles to the skillet, and toss to combine in the sauce.

Nutrition

Calories: 391kcal | Carbohydrates: 17g | Protein: 31g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 1315mg | Fiber: 1g | Sugar: 2g

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Can this dish be reheated?

The dish can be reheated using the oven or the microwave. Heat until the desired temperature.

Can I freeze the Shrimp Fettuccine with Roasted Red Pepper Sauce?

Yes, this dish can be stored in the freezer for up to 3 months. Be sure it has cooled to room temperature before placing the airtight container into the freezer.

How long can I store the Shrimp Fettuccine with Roasted Red Pepper Sauce in the refrigerator for?

Once the dish has cooled completely, place it in an airtight container and then into the refrigerator for up to 3 days.