Creamy Shrimp Fettuccine That’ll Make You Sing!

Creamy Shrimp Fettuccine That’ll Make You Sing!

Savor tender shrimp tossed with fettuccine in a luscious sauce featuring roasted red peppers and bright lemon zest.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 650 kcal

Ingredients

  

• 1 cup softened, unsalted butter
• 3 cloves garlic
• juice and zest of 1 lemon
• 3/4 cups fresh herbs
• 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

Instructions

 

• Make the Red Pepper Butter: Combine softened butter, garlic cloves, lemon juice and zest, fresh herbs, drained roasted red peppers, chili powder, cayenne pepper, and salt in a food processor. Pulse until mostly smooth. You will have extra butter; store it for future use.
• Cook the Fettuccine: Boil 8 ounces of uncooked fettuccine according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
• Sauce the Pasta: Return the cooked fettuccine to the warm pot. Add 2-3 tablespoons of the prepared red pepper butter, a splash of cream (optional, for extra creaminess), and a little of the reserved pasta water. Toss well until the pasta is coated and the sauce is creamy. Add more pasta water if needed to reach desired consistency.
• Cook the Shrimp: While the pasta is cooking or saucing, heat a skillet over medium heat. Add 2 tablespoons of the red pepper butter. Once melted, add the 16 ounces of raw shrimp.
• Sauté Shrimp: Cook the shrimp for 2-3 minutes per side, until they turn pink and are cooked through. For an even creamier sauce, you can add another tablespoon or two of the red pepper butter and a tiny splash of cream to the hot pan with the shrimp and toss to combine.
• Serve: Divide the sauced fettuccine and shrimp among plates. Enjoy this vibrant and delicious meal immediately!

Notes

– Use high-quality jarred roasted red peppers for the best flavor.
– Adjust the chili powder and cayenne pepper to your heat preference.
– Don’t overcook the shrimp; they cook quickly and can become tough.
– Reserve pasta water to help achieve the perfect sauce consistency.

Allergens: Shellfish, Wheat, Milk.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword shrimp fettuccine

The technique that makes it

What makes this Creamy Shrimp Fettuccine work is emulsifying the roasted red peppers with the butter and lemon juice to create a bright, flavorful sauce. The key is to blend the drained roasted red peppers until they form a smooth paste. This paste, when combined with the softened butter and lemon juice, will create a stable emulsion. The acid from the lemon juice helps to break down the peppers and bind with the fat in the butter, preventing the sauce from separating. Adding the chili powder and cayenne pepper at this stage allows their flavors to bloom in the fat. When cooking the shrimp, it’s crucial not to overcook them. Shrimp cook very quickly; adding them to the warm sauce for just a few minutes until they turn pink and opaque ensures they remain tender and succulent, rather than rubbery. Similarly, cooking the fettuccine to al dente is essential. The pasta will finish cooking slightly in the sauce, absorbing its flavor without becoming mushy.

Troubleshooting

• Sauce is too thin: Simmer the sauce gently over low heat, stirring constantly, to allow some of the liquid to evaporate. Be careful not to boil, as this can break the emulsion.
• Sauce is too thick: Whisk in a tablespoon or two of reserved pasta water or a splash of cream until the desired consistency is reached. The starch in the pasta water will help bind the sauce.
• Shrimp are rubbery: This indicates they were overcooked. For future attempts, add the shrimp to the sauce for only 2-3 minutes, just until they turn pink.
• Sauce is bland: Ensure you used enough salt. Taste and adjust seasoning, adding more salt, lemon zest, or a pinch more cayenne pepper if needed. The sweetness of the roasted red peppers can sometimes mute other flavors.

Substitutions

• Shrimp: Scallops or firm white fish like cod or halibut can be used. Adjust cooking time accordingly; fish will need to cook through, while scallops cook very quickly.
• Fettuccine: Linguine, spaghetti, or even penne would work well. The shape will affect how much sauce clings to the pasta.
• Fresh Herbs: Parsley is a classic choice, but basil or chives can also be used for a different flavor profile. A mix of herbs is also excellent.
• Roasted Red Peppers: If jarred roasted red peppers are unavailable, you can roast fresh red bell peppers yourself. Char them under a broiler or over an open flame until the skin is blackened, then steam them in a bowl covered with plastic wrap before peeling and seeding.

Pro tips

• Use high-quality jarred roasted red peppers for the best flavor.
• Adjust the chili powder and cayenne pepper to your heat preference.
• Don’t overcook the shrimp; they cook quickly and can become tough.
• Reserve pasta water to help achieve the perfect sauce consistency.

Experience the bright taste of this red pepper fettuccine with shrimp. It’s a simple yet elegant dish that’s sure to become a favorite.

Try this next: Creamy Roasted Red Pepper Pasta

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