Red Pepper Fettuccine with Shrimp Recipe

Red Pepper Fettuccine with Shrimp is the kind of show-stopping pasta that instantly elevates any night into something extraordinary. The creamy, boldly flavored red pepper garlic butter clings to impossibly silky noodles, while the succulent shrimp bring that satisfying, briny sweetness. With just a handful of vibrant ingredients and a playful pop of color on every plate, this dinner feels both luxurious and effortless—a dish you’ll want to share with loved ones or savor as your own weeknight treat.

this Recipe

Ingredients You’ll Need

What makes this Red Pepper Fettuccine with Shrimp truly shine is the lineup of simple, fresh ingredients. Every component adds its own kick—creamy butter, sweet roasted peppers, aromatic herbs, a tingle of chili, and, of course, juicy shrimp. Here’s why each element matters:

• Softened Unsalted Butter: Acts as the luscious base for our garlic butter, giving the sauce a silky body.
• Garlic Cloves: Bring that unmistakable savory kick and aromatic depth.
• Lemon Juice and Zest: Brighten everything up with fresh, citrusy notes—don’t skip the zest!
• Fresh Herbs (parsley, green onion, cilantro): Add green flecks and vibrant, garden-fresh flavor.
• Jarred Roasted Red Peppers: Deliver sweetness, smokiness, and that incredible red hue.
• Chili Powder: Introduces subtle heat and complexity to the butter.
• Cayenne Pepper: For a little more kick, adjust to your heat preference.
• Salt: Essential for seasoning and tying the flavors together.
• Raw Shrimp (peeled & deveined): The star protein, briny and tender, ready to soak up the sauce.
• Uncooked Fettuccine: Noodles with enough surface area to embrace every bit of sauce—fresh or dried works.
• Heavy Whipping Cream: Rounds out the sauce, giving it a rich, comforting texture.
• Reserved Pasta Water (or regular water): Helps emulsify and stretch the sauce to your perfect consistency.
• Greens, Lemon Wedges, Salt (for serving): For garnish and balance at the finish line.

How to Make Red Pepper Fettuccine with Shrimp

Step 1: Make the Red Pepper Garlic Butter

Let’s kick off this adventure by blending together all the magic that is red pepper garlic butter. In a food processor, add your softened butter, garlic, lemon zest and juice, herbs, roasted red peppers, chili powder, cayenne, and salt. Blitz it up until the mixture is mostly smooth, flecked with bits of herbs and peppers. This vibrant, punchy butter is the secret weapon of your Red Pepper Fettuccine with Shrimp, and you’ll have enough to stash away for next time.

Step 2: Cook the Fettuccine

Bring a large pot of generously salted water to a rolling boil, then drop in your fettuccine. Cook until al dente, following the package directions. Before draining, scoop out about a cup of pasta water—this starchy gold helps the sauce later! Return the drained noodles to the pot, add a hearty scoop (2 to 3 tablespoons) of your red pepper garlic butter, pour in the heavy cream, and splash in some of that reserved pasta water. Toss everything together until the noodles are glossy and coated, adding more water if you want a looser sauce.

Step 3: Sauté the Shrimp

While the pasta luxuriates in its sauce, heat a skillet over medium. Melt 2 tablespoons of your homemade red pepper butter, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side—it won’t take long until they turn opaque and curl into gentle crescents. Finish by stirring in another spoonful or two of the butter, plus a splash of cream, swirling the pan until the shrimp are glossy and lightly coated.

Step 4: Serve and Enjoy

Time for the grand finale! Tangle the saucy fettuccine onto plates, top generously with the buttery red pepper shrimp, and sprinkle with fresh greens (think parsley or cilantro). Add lemon wedges for a bright, zippy squeeze at the table. Now, sit back and savor every bold forkful of your Red Pepper Fettuccine with Shrimp.

How to Serve Red Pepper Fettuccine with Shrimp

Garnishes

A dish this lively deserves an equally eye-catching finish. Shower your plates with more fresh herbs for a burst of green, a dusting of flaky sea salt, and a wedge of lemon to add brightness right at the last second. A little grated Parmesan or a few red pepper flakes won’t hurt if you’re feeling extra.

Side Dishes

Red Pepper Fettuccine with Shrimp is a meal in itself, but you can never go wrong with crisp greens—think a peppery arugula salad with a tart vinaigrette, or simple steamed asparagus. For total comfort, try a slice of toasty garlic bread to mop up every drop of sauce.

Creative Ways to Present

Turn dinner into a special occasion: twirl the noodles into elegant nests on each plate, arrange the shrimp artfully on top, and drizzle with a final touch of vibrant red pepper butter. For gatherings, serve family-style from a large platter, garnished with extra herbs and lemon for guests to help themselves.

Make Ahead and Storage

Storing Leftovers

Got extra Red Pepper Fettuccine with Shrimp? Cool everything to room temperature, then transfer to an airtight container. It’ll keep happily in the fridge for up to two days—you might even find the flavors get deeper overnight!

Freezing

While the assembled pasta can get a bit soft after freezing, the real star—the red pepper garlic butter—freezes beautifully! Wrap the butter tightly and stash it in your freezer for up to two months. Thaw as needed, and you’re minutes away from pasta night again.

Reheating

To bring your pasta back to its creamy, saucy self, reheat gently in a skillet over medium-low heat, adding a splash of cream or water to loosen the sauce. Give the shrimp just enough time to warm through—they’re happiest with as little reheating as possible, so they stay juicy.

FAQs

Can I make the red pepper butter ahead of time?

Absolutely! Red pepper garlic butter is a meal-prepper’s dream. Whip up a batch and keep it in your fridge for up to a week, or freeze for longer. You’ll be halfway to Red Pepper Fettuccine with Shrimp (or a stellar topping for grilled meats and veggies) anytime.

What kind of shrimp is best?

Look for raw, peeled, and deveined shrimp—medium or large work wonderfully. Wild-caught shrimp usually offer a sweeter, firmer bite, but any high quality shrimp you love will shine in this recipe.

Do I have to use fettuccine?

Fettuccine is perfect for holding the creamy, vibrant sauce, but feel free to experiment! Linguine, tagliatelle, or even penne all work well with the flavors of Red Pepper Fettuccine with Shrimp.

How spicy is this dish?

The heat level is gentle but noticeable, thanks to chili powder and cayenne. If you love things extra spicy, swap in Calabrian peppers or add more cayenne. For a milder dish, reduce the amount or omit the cayenne entirely.

What else can I do with leftover red pepper butter?

This butter is a flavor bomb! Besides making more Red Pepper Fettuccine with Shrimp, melt it over grilled steak, roasted vegetables, baked fish, or even spread it on crusty bread before toasting. The possibilities are endless.

Final Thoughts

If you’re in the mood for something delightfully different yet beautifully approachable, Red Pepper Fettuccine with Shrimp is a must-try. With a little prep and a lot of flavor, it’s the kind of recipe that turns any dinner into a celebration. Go ahead—grab those peppers and shrimp, and let your kitchen work a little magic tonight!

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