Red Pepper Fettuccine with Shrimp! This easy fun dish with, pan-fried shrimp, creamy noodles, and red pepper / garlic / butter / lemon-ish sauce creates a light Sunday brunch vibe.
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.
Red Pepper Garlic Butter
1 cup softened, unsalted 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
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!)
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.
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.
Serve: Divide the pasta and shrimp among 3-4 plates. Enjoy!
Red Pepper Fettuccine with Shrimp
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!