I’m sharing my red pepper fettuccine with shrimp, a fresh take on shrimp recipes that pairs roasted red pepper with fettuccine and shrimp in a quick tomato cream sauce.

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I call it Red Pepper Fettuccine with Shrimp because it’s honest and kinda dramatic at the same time. I used roasted red peppers and shrimp, and the combo does something unexpected to the pasta — bright, smoky, a little cheeky — it makes you pause and wonder where that flavor came from.

I wanted a dish that felt grown up but not precious, one that makes you curious enough to taste before you take a photo. Maybe it sounds simple, but trust me you’ll keep thinking about it the next day.

Toss this into your rotation under Pasta Recipes and watch friends react.

Ingredients

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Fettuccine: hearty pasta gives carbs and comfort, soaks up sauce, filling but not very fibrous.
Shrimp: lean protein, low fat, quick cooking, adds sweet briny pop to the plate.
Roasted red peppers: smoky, sweet, vitamin C rich, adds color and slightly sweet tang.
Heavy cream: makes sauce rich and silky, high fat so use sparingly if your watching.
Parmesan cheese: salty umami, provides calcium and savory depth, a little goes a long way.
Garlic and shallot: aromatic base, bring sharp savory notes and small health boosting antioxidants.
Lemon juice and parsley: brighten flavors, add acidity and fresh herb notes, cuts richness.

Ingredient Quantities

12 oz fettuccine (about 340 g)

1 lb large shrimp peeled and deveined (about 450 g)

2 cups roasted red peppers (about 3 large red bell peppers) or 12 oz jarred roasted red peppers drained

1 cup heavy cream (240 ml)

1/2 cup freshly grated Parmesan cheese (about 50 g)

1 small shallot minced

3 cloves garlic minced

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1/4 cup dry white wine or low sodium chicken broth (60 ml)

1 tbsp fresh lemon juice

1/2 tsp crushed red pepper flakes optional

Salt and freshly ground black pepper to taste

2 tbsp fresh parsley chopped (or basil)

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz fettuccine until al dente (follow package, usually 8 to 10 min); before draining reserve about 1 cup of pasta water, then drain.

2. While pasta cooks, drain jarred roasted red peppers or roast/peel 3 fresh peppers; in a blender or with an immersion blender puree the peppers with 1 cup heavy cream and 1/2 cup grated Parmesan until smooth; set aside. If sauce is too thick later, use reserved pasta water to loosen it.

3. Pat 1 lb shrimp dry and season with salt and pepper. Heat 2 tbsp extra virgin olive oil and 1 tbsp butter in a large skillet over medium-high heat; don’t crowd the pan or shrimp will steam.

4. Sear shrimp 1 to 2 minutes per side until pink and just cooked through, transfer shrimp to a plate and cover loosely; overcooking makes them rubbery.

5. Lower heat to medium, add the remaining 1 tbsp butter to the same skillet, then add 1 small minced shallot and 3 cloves minced garlic; cook 1 to 2 minutes until fragrant but not browned.

6. Pour in 1/4 cup dry white wine or chicken broth, scrape up any browned bits from the pan and let reduce about 1 to 2 minutes until slightly reduced.

7. Stir in the red pepper and cream puree, bring to a gentle simmer for 2 to 3 minutes until sauce thickens a bit; add 1 tbsp fresh lemon juice, 1/2 tsp crushed red pepper flakes if using, and taste for salt and pepper.

8. Stir in the remaining Parmesan if needed, then add the drained fettuccine and shrimp to the skillet; toss gently to coat, add reserved pasta water a splash at a time to reach desired consistency and to help the sauce cling.

9. Finish with 2 tbsp chopped fresh parsley or basil, an extra pat of butter or a little more Parmesan for gloss and richness, plate and serve immediately. Quick tips: don’t overheat the cream or it can split, and always taste and adjust lemon, salt and pepper at the end.

Equipment Needed

1. Large pot (6 to 8 quart) for boiling salted water and cooking the fettuccine
2. Colander for draining pasta
3. Large heavy skillet (10 to 12 inch) for searing shrimp and finishing the sauce
4. Blender or immersion blender to puree the roasted red peppers with cream and Parmesan
5. Tongs or a pasta fork for tossing pasta and transferring shrimp
6. Chef’s knife and cutting board for shallot, garlic, herbs and prepping shrimp
7. Measuring cups and spoons for cream, wine, lemon juice and seasonings
8. Wooden spoon or heatproof spatula to scrape the pan and stir the sauce

FAQ

Q: Can I use frozen shrimp? A: Yes, but thaw them first in the fridge overnight or quick thaw in cold water for 20 to 30 minutes. Pat dry really well so they sear instead of steaming, then cook as directed.

Q: How do I keep the shrimp from getting rubbery? A: Cook shrimp fast over medium high heat until they turn opaque and just curl, about 2 to 3 minutes per side for large shrimp. Pull them off the heat as soon as they are done, they keep cooking a little from the residual heat.

Q: Can I use jarred roasted red peppers instead of roasting my own? A: Absolutely, just drain well and blot dry. If they came in oil you can save a little of that oil for the pan, but rinse them if they taste too salty.

Q: My sauce looks thin or too thick, how do I fix it? A: If it is thin add a minute of simmering to reduce, or stir in a handful of grated Parmesan to thicken. If it is too thick loosen it with a splash of reserved pasta water or a little cream until it coats the pasta nicely.

Q: Can I swap the heavy cream for something lighter? A: You can use half and half, but the sauce may be thinner. To keep some body whisk 1 teaspoon cornstarch into the half and half before adding, or finish with extra cheese and a pat of butter.

Q: How long can I store leftovers and what's the best way to reheat? A: Keep leftovers in an airtight container in the fridge for up to 2 to 3 days. Reheat gently in a skillet with a splash of water or cream to loosen the sauce, avoid the microwave when possible because cream sauces can separate. It's best to reheat the sauce and add shrimp at the very end so they do not overcook.

Red Pepper Fettuccine With Shrimp Recipe Substitutions and Variations

Fettuccine: swap for linguine, tagliatelle, or whole wheat spaghetti. For low carb try zucchini noodles or shirataki pasta.
Shrimp: use sliced chicken breast, firm tofu cubes, or bay scallops if you want a similar texture and quick cook time.
Heavy cream: sub with half and half plus 2 tbsp butter, canned full fat coconut milk for dairy free, or plain Greek yogurt thinned with a little milk.
Parmesan cheese: use Pecorino Romano, Asiago, or nutritional yeast for a vegan/cheesy flavor.

Pro Tips

– Pat the shrimp super dry and don’t crowd the pan. You want a quick sear only, 1 to 2 minutes each side, then pull them off the heat. If you leave them in the hot pan they’ll keep cooking and get rubbery, so give them a little rest while you finish the sauce.

– If your sauce looks grainy or starts to separate, stop the heat and whisk in a splash of the reserved pasta water or a tablespoon of warm cream, little by little. Hot liquid helps the fats and cheese re-emulsify, so go slow and taste as you go. Also, never let the cream boil, heat it gently.

– Drain and pat jarred peppers so they aren’t water logged, or quick roast fresh ones then peel and seed well. For extra silky sauce, blend until completely smooth and, if you want, press it through a fine mesh strainer before adding to the pan.

– Time things so the pasta and shrimp finish at the same moment. Make the sauce a bit loose, toss the hot pasta in the pan off heat with the sauce and shrimp, then finish with lemon, a knob of butter and fresh herbs to brighten it up. Taste and fix salt and acid at the end, it makes all the difference.