Shrimp Fettuccine with Roasted Pepper Sauce

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:
Shrimp Fettuccine with Roasted Pepper Sauce

New flash: Shrimp are more delicious when tucked between flat, wide, chewy fettuccine noodles. And fettuccine noodles are more delicious when coated with a silky. spicy but not hot, garlic-forward sauce. And all of it just looks a little nicer when served up with a side of crisp, almost-sweet greens.

Rich and creamy, hearty and so flavorful, this Shrimp Fettuccine with Roasted Pepper Sauce tastes better than a restaurant-cooked meal. Made in under 30 minutes!  
  • Course: Main Course
  • Cuisine: Italian
  • Keyword: shrimp pasta
  • Servings: 6 servings
  • Calories: 509 kcal

  • 1/2 package uncooked Fettuccine pasta (8oz. / 250g.)
  • 2 lb. peeled and deveined shrimp (900g.)
  • 16 oz. jar roasted bell peppers (450 g.)
  • 3 tbsp. butter (45 g.)
  • 3 garlic cloves, finely chopped
  • 1/2 tbsp. paprika (7 g.)
  • 1/2 tsp. red pepper flakes (or to taste) (2.5 g.)
  • 3/4 cup Half & Half (180 ml.)
  • 1/2 cup grated Parmesan cheese (45 g.)
  • chopped parsley to garnish
  • salt to taste

  1. Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
  2. Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.