Can I use jarred minced garlic instead of fresh?

Absolutely! While fresh garlic gives a slightly brighter flavor, jarred minced garlic is a big weeknight time-saver and works just fine in this sauce.

What’s the best way to tell if shrimp are done?

Shrimp are ready when they’re pink, opaque, and curl into a loose ‘C’ shape. Overcooked shrimp tighten into an ‘O’ and get rubbery, so keep an eye on them—only 2-3 minutes per side!

Can I make this recipe ahead of time?

This dish is best enjoyed fresh, but you can prep the roasted red pepper sauce ahead and refrigerate. When ready to eat, cook the pasta and shrimp, reheat the sauce, and bring everything together in just a few minutes.

Is there a substitute for heavy cream?

If you don’t have heavy cream, half-and-half will work in a pinch, though the sauce will be a bit lighter and less rich. Whole milk is a second-best option.

Shrimp Fettuccine with Roasted Red Pepper Sauce Recipe

Description

This Shrimp Fettuccine with Roasted Red Pepper Sauce combines tender fettuccine noodles, succulent sautéed shrimp, and a creamy, savory roasted red pepper sauce. Finished with Parmesan cheese, this impressive yet easy main course is bursting with flavor and perfect for family dinners or entertaining guests.

Ingredients

Units Scale

Pasta

8 oz. fettuccine noodles

Shrimp

1 1/2 lb. shrimp, peeled and deveined
2 tsp. paprika
Salt and pepper, to taste

Sauce

3 Tbsp. butter
1 jar roasted red peppers
3 tsp. minced garlic
3/4 cup heavy whipping cream
1/2 cup Parmesan cheese, grated

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Instructions

Cook the Pasta: Bring a large pot of water to a boil. Add the fettuccine noodles and cook according to package instructions or until al dente. Drain the pasta and set aside.
Prepare the Roasted Red Peppers: Add the roasted red peppers to a food processor or blender. Puree until smooth and set aside for later use.
Sauté the Shrimp: In a large skillet, melt the butter over medium-high heat. Add the shrimp, paprika, salt, and pepper. Sauté the shrimp until they are pink and cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
Sauté the Garlic: Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Make the Pepper Sauce: Whisk the pureed red peppers into the skillet with the garlic. Simmer the mixture for about 5 minutes, allowing the flavors to meld.
Add the Cream: Stir in the heavy whipping cream. Cook the sauce, stirring occasionally, until it thickens slightly, about 3-5 minutes.
Incorporate the Cheese: Mix in the grated Parmesan cheese, stirring until fully melted and the sauce is creamy.
Combine Everything: Add the cooked shrimp and drained fettuccine noodles to the skillet with the sauce. Toss everything together so the pasta and shrimp are evenly coated with the sauce.

Notes

For extra flavor, garnish the finished dish with fresh chopped parsley or basil.
Adjust the thickness of the sauce by adding a splash of reserved pasta water if needed.
You can substitute half-and-half for heavy whipping cream for a lighter version.
If using pre-cooked shrimp, add them at the end just to heat through.
Serve immediately for the best texture and taste.

Nutrition

Serving Size: 1/6 of recipe
Calories: 415
Sugar: 4g
Sodium: 620mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 29g
Cholesterol: 210mg