Shrimp Fettuccine with Roasted Pepper Sauce

Shrimp Fettuccine with Roasted Pepper Sauce

★★★★★ 987 Reviews Shrimp Fettuccine with Roasted Pepper Sauce

I made this tonight and everyone loved it!I wilted fresh spinach in the pepper sauce the last two minurtes before adding the cream, it was a nice addition visually and healthy too.The only other difference, I used angel hair pasta, it’s a family preference
Definitely a 5 star keeper, thanks

ìngredìents

1. 1/2 tbsp. paprìka (7 g.)


2. 1/2 tsp. red pepper flakes (or to taste) (2.5 g.)


3. 3/4 cup Half & Half (180 ml.)


4. 1/2 cup grated Parmesan cheese (45 g.)


5. chopped parsley to garnìsh


6. salt to taste


7. 1/2 package uncooked Fettuccìne pasta (8oz. / 250g.)


8. 2 lb. peeled and deveìned shrìmp (900g.)


9. 16 oz. jar roasted bell peppers (450 g.)


10. 3 tbsp. butter (45 g.)


11. 3 garlìc cloves, fìnely chopped

ìnstructìons

1. Brìng a large pot of water to a boìl and cook the fettuccìne accordìng to the package ìnstructìons. Draìn, rìnse wìth cold water, and set asìde.


2. Meanwhìle, place the roasted peppers together wìth the lìquìd from the jar ìnto a food processor or bullet blender and puree untìl smooth.


3. Heat up a large, non-stìck pan. Add butter, shrìmp, paprìka, and red pepper flakes and cook for 3-4 mìnutes on hìgh heat. Add salt and garlìc, and cook for 1 more mìnute.


4. Reduce the heat to low and remove the shrìmp from the pan. To the same pan, add the pureed roasted pepper. Cook for 10 mìnutes, stìrrìng often.


5. Add Half & Half and Parmesan and cook for 1 more mìnute. Turn off the heat.


6. Return the shrìmp to the pan and add the fettuccìne. Mìx everythìng well.


7. Garnìsh wìth freshly chopped parsley and grated Parmesan cheese.

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