Shrimp Fettuccine with Roasted Pepper Sauce
This Shrimp Fettuccine with Roasted Pepper Sauce combines al dente pasta with succulent shrimp in a creamy, slightly smoky roasted red pepper sauce. The vibrant coral-colored dish balances sweet, savory and garlicky notes for an impressive yet surprisingly simple meal.
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.