Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
The sauce alone of this delicious dish is more than enough to satisfy all your cravings today! My only advice to you is to be very generous with the amount of cheese that you are going to add. Thank me later. Enjoy!
Ingredients:
3 tablespoons butter (45 g.)
2 pounds peeled and deveined shrimp (900g.)
½ package uncooked Fettuccine pasta (8oz. / 250g.)
salt to taste
¾ c Half & Half (180 ml.)
3 garlic cloves, finely chopped
½ tablespoon paprika (7 g.)
16 ounces jar roasted bell peppers (450 g.)
½ teaspoon red pepper flakes (or to taste) (2.5 g.)
½ c grated Parmesan cheese (45 g.)
chopped parsley to garnish
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the fettuccine and cook until al dente. Drain and rinse with cold water to stop the cooking process.
Add the roasted peppers and their liquid into a food processor, then pulse until well blended.
Place a nonstick pan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the shrimp, red pepper flakes, and paprika. Cook all sides of the shrimp for 3 minutes. Season with salt to taste.
Add the garlic and sauté until aromatic.
Turn the heat down to low, then transfer the shrimp onto a clean plate.
In the same pan, add the pureed pepper, then stir until well blended. Cook for about 10 minutes and make sure to stir from time to time.
Add the Parmesan cheese and half & half, then stir until well mixed. Cook for another minute.
Remove the pan from the heat, then put the shrimp back over the sauce.
Add the cooked fettuccine and toss until well combined.
Sprinkle more Parmesan cheese on top as well as chopped parsley.
Serve and enjoy!
Nutrition Facts:
Calories: 448kcal | Carbohydrates: 35g | Protein: 41g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 415mg | Sodium: 1374mg | Potassium: 448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3340IU | Vitamin C: 103.5mg | Calcium: 364mg | Iron: 4.4mg
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