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
- 1/2 tbsp. paprìka (7 g.)
- 1/2 tsp. red pepper flakes (or to taste) (2.5 g.)
- 3/4 cup Half & Half (180 ml.)
- 1/2 cup grated Parmesan cheese (45 g.)
- chopped parsley to garnìsh
- salt to taste
- 1/2 package uncooked Fettuccìne pasta (8oz. / 250g.)
- 2 lb. peeled and deveìned shrìmp (900g.)
- 16 oz. jar roasted bell peppers (450 g.)
- 3 tbsp. butter (45 g.)
- 3 garlìc cloves, fìnely chopped
ìnstructìons
- 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.
- Meanwhìle, place the roasted peppers together wìth the lìquìd from the jar ìnto a food processor or bullet blender and puree untìl smooth.
- 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.
- 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.
- Add Half & Half and Parmesan and cook for 1 more mìnute. Turn off the heat.
- Return the shrìmp to the pan and add the fettuccìne. Mìx everythìng well.
- Garnìsh wìth freshly chopped parsley and grated Parmesan cheese.
Recipe Adapted From:cooktoria.com
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