There’s something undeniably comforting about twirling fettuccine around your fork, especially when it’s coated in a silky, vibrant sauce and studded with perfectly cooked shrimp. This Shrimp Fettuccine with Roasted Pepper Sauce isn’t just another pasta recipe – it’s the kind of dish that makes a random Tuesday feel like a special occasion without requiring a culinary degree to pull off. I first discovered this combination when looking for something beyond the usual alfredo or marinara options.
The sweet, smoky depth of roasted peppers creates a sauce that feels sophisticated yet isn’t fussy at all. Plus, it pairs beautifully with tender shrimp that cook in minutes.
Why This Recipe is Awesome
What makes this Shrimp Fettuccine with Roasted Pepper Sauce truly special is its perfect balance of convenience and wow-factor. The roasted pepper sauce offers a gorgeous coral hue that immediately signals “this isn’t your average pasta night.” It’s naturally creamy without being heavy like traditional cream sauces, making it ideal for year-round enjoyment.
The sauce actually tastes better when made ahead, which is a weeknight dinner miracle. While many seafood pastas can be intimidating, this one forgives minor timing errors and still delivers incredible flavor. The combination of sweet roasted peppers, briny shrimp, and al dente pasta creates a restaurant-worthy dish that genuinely takes less than 30 minutes of active cooking time.
Best of all, it feels fancy enough for company but isn’t so precious that you can’t enjoy it in your pajamas while binge-watching your favorite show.
Equipment needed: Large pot, colander, blender or food processor, large skillet
Shrimp Fettuccine with Roasted Pepper Sauce
Ingredients
- 1 pound fettuccine pasta
- 1½ pounds large shrimp peeled and deveined (21-25 count size works best)
- 3 large red bell peppers roasted and peeled (jarred roasted peppers work great too)
- 4 cloves garlic minced
- 1 small shallot finely diced
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese plus more for serving
- 3 tablespoons olive oil divided
- ½ teaspoon red pepper flakes optional, for heat
- 2 tablespoons fresh lemon juice
- ¼ cup fresh basil leaves thinly sliced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the roasted pepper sauce. In a blender or food processor, combine the roasted red peppers, 2 cloves of minced garlic, and a pinch of salt. Blend until completely smooth, about 1 minute. Set aside.
- Bring a large pot of water to a boil and salt it generously (it should taste like seawater). Add the fettuccine and cook until al dente according to package directions, usually 9-11 minutes.
- While pasta cooks, prepare the shrimp. Pat the shrimp dry with paper towels and season with salt and pepper. This ensures they’ll sear rather than steam when they hit the pan.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if needed) and cook for 1-2 minutes per side until just pink and opaque. Remove to a plate and set aside.
- In the same skillet, add the remaining tablespoon of oil and reduce heat to medium. Add the shallot and remaining garlic, cooking until fragrant and translucent, about 1 minute. Be careful not to burn the garlic!
- Pour in the roasted pepper puree and stir to combine. Simmer for 2-3 minutes to meld the flavors.
- Stir in the heavy cream and red pepper flakes (if using). Allow the sauce to gently simmer for 2-3 minutes until slightly thickened.
- Reserve 1 cup of pasta cooking water before draining the fettuccine. This starchy water is key for creating a silky sauce that clings to the pasta.
- Add the cooked pasta directly to the sauce, tossing to coat evenly. If the sauce seems too thick, add some of the reserved pasta water, a little at a time.
- Gently fold in the cooked shrimp, Parmesan cheese, and lemon juice. Continue tossing until everything is well coated and the shrimp is warmed through.
- Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and stir in the fresh basil. Serve immediately with additional Parmesan cheese for sprinkling.
Notes
- The roasted pepper sauce can be made up to 3 days ahead and refrigerated, making this perfect for meal planning.
- For a time-saving hack, use jarred roasted red peppers instead of roasting your own.
- The sauce freezes beautifully for up to 3 months – just thaw and continue with the recipe when ready.
- This dish is actually fantastic with any pasta shape, though fettuccine’s wide surface area is perfect for catching the sauce.
- Don’t skip patting the shrimp dry – this small step makes a huge difference in achieving a nice sear.
- The pasta water is crucial for adjusting consistency – add a splash whenever the sauce seems too thick.
Calories & Nutritional Info
- Calories: Approximately 580 calories per serving
- Protein: 38g per serving (primarily from shrimp)
- Carbohydrates: 65g per serving
- Fat: 18g per serving
- Contains: Shellfish, dairy, and gluten
- Suitable for: Pescatarians
Common Mistakes to Avoid
- Overcooking the shrimp – They continue cooking slightly when returned to the hot sauce, so remove them from the skillet when they’re just barely done.
- Skipping the pasta water – This starchy liquid is essential for creating a silky sauce that adheres to the pasta.
- Overcooking the pasta – Aim for al dente since it will continue cooking slightly when tossed with the hot sauce.
- Adding cold cream directly to the hot sauce – This can cause curdling. Let cream come to room temperature first or add it very gradually.
- Rushing the sauce reduction – Allow the sauce to simmer gently to develop depth of flavor and proper consistency.
Alternatives & Substitutions
- Protein options: Substitute chicken, scallops, or even crispy tofu for the shrimp.
- Dairy-free version: Use full-fat coconut milk instead of heavy cream for a dairy-free alternative with a subtle tropical note.
- Gluten-free adaptation: Any gluten-free pasta works well here, particularly corn-rice blends that hold their shape nicely.
- Lower-calorie option: Replace half the cream with chicken or vegetable broth for a lighter sauce.
- Herb variations: Try fresh oregano, thyme, or parsley if basil isn’t available.
- Veggie boost: Add sautéed spinach, asparagus tips, or peas for added color and nutrition.
FAQs
Can I make this dish ahead of time?
You can prepare the roasted pepper sauce up to 3 days ahead and store it in the refrigerator. For best results, cook the pasta and shrimp just before serving. If you must make the entire dish ahead, undercook the pasta slightly, and add a splash of pasta water when reheating to refresh the sauce.
How do I know when the shrimp are perfectly cooked?
Perfectly cooked shrimp form a “C” shape – they curl naturally but aren’t so tight they form an “O,” which indicates overcooking. They should be pink with some translucent white areas and opaque in the center. They cook incredibly quickly – often just 1-2 minutes per side.
Can I use frozen shrimp?
Absolutely! Thaw them completely in the refrigerator overnight or under cold running water if you’re short on time. Pat them very dry before cooking to ensure proper searing.
What can I serve with this pasta?
This dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil, garlic bread for sauce-sopping, or roasted asparagus. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the flavors perfectly.
How spicy is this dish?
With the suggested amount of red pepper flakes, it has a gentle warmth rather than significant heat. You can easily adjust by adding more flakes for spice lovers or omitting them entirely for those sensitive to heat.
Final Thoughts
This Shrimp Fettuccine with Roasted Pepper Sauce manages to feel both special and approachable – exactly the kind of recipe worth adding to your regular rotation. The vibrant sauce brings unexpected depth to a familiar pasta format, while the tender shrimp make it feel like a treat. Don’t be surprised if this becomes your new go-to for everything from date nights to “I deserve something delicious tonight” solo dinners.
