SHRIMP RECIPES

red pepper fettuccine with shrimp

red pepper fettuccine with shrimp
Looks like it’s summer, and I’m making spicy, creamy fettuccine and shrimp, and EVERYTHING ABOUT IT FEELS RIGHT.
Here’s what you need to know about this recipe in a hot second:quick pan-fried shrimp; creamy noodles; red pepper / garlic / butter / lemon-ish sauce vibes; yum to the max.
red pepper fettuccine with shrimp
Prep Time: 30 minutes 
Cook Time: 15 minutes
Yield: 4 servings, with lots of extra butter for another time!
DESCRIPTION
Red Pepper Fettuccine with Shrimp! It’s got quick, pan-fried shrimp, creamy noodles, and red pepper / garlic / butter / lemon-ish sauce vibes. Perfect quick and easy dinner!

INGREDIENTS
Red Pepper Garlic Butter
  • 1 cup softened, unsalted butter (we ♡ Land O Lakes® Butter!)
  • 3 cloves garlic
  • juice and zest of 1 lemon
  • 3/4 cups fresh herbs (see notes)
  • 8 ounces jarred roasted red peppers, drained (see notes)
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper for heat
  • 1 teaspoon salt
Shrimp and Fettuccine:
  • 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
INSTRUCTIONS
  1. Red Pepper Butter: Pulse all the butter ingredients in a food process 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!)
  2. Fettuccine: Cook the fettuccine according to package directions. Add pasta back to warm pot and toss with 2-3 tablespoons red pepper garlic butter, cream, and water. Adding reserved water as needed to thin out the sauce.
  3. Shrimp: Heat a skillet over medium heat. Add 2 tablespoons of the red pepper garlic butter. Once the butter is melted, add shrimp and saute 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.
  4. Serve: Divide the pasta and shrimp among 3-4 plates. Enjoy!
NOTES
For the herbs in the butter, my favorites are a mix of parsley, green onion, and cilantro.
You could also use jarred calabrian peppers which are delicious in this!