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I just made this for dinner and it was fantastic. So full of flavour! I cant wait to have company over and wow them it’s this meal!
Mary
This recipe is sponsored by Land O’Lakes, Inc.
Well, well, well.
Looks like it’s summer, and I’m making spicy, creamy fettuccine and shrimp, and EVERYTHING ABOUT IT FEELS RIGHT.
Here’s what you need to know about this recipe in a hot second:
- quick pan-fried shrimp;
- creamy noodles;
- red pepper / garlic / butter / lemon-ish sauce vibes;
- yum to the max.
New flash: Shrimp are more delicious when tucked between flat, wide, chewy fettuccine noodles. And fettuccine noodles are more delicious when coated with a silky. spicy but not hot, garlic-forward sauce. And all of it just looks a little nicer when served up with a side of crisp, almost-sweet greens.
Should I frame this?
Here’s what else you need to know about this recipe:
It’s easy and freezer-friendly thanks to a red-pepper-garlic-compound-butter type deal.
But first, can we just establish that we are all using good quality butter?
Especially when butter is the main star, I need it to be GOOD butter. Like, would taste good on its own, with very little extra help. For such reasons, I am not above taste-testing stand-alone butter, and I don’t think it’s any shocker to anyone that Land O Lakes® Butter is just plain good.
(Further evidence: lemon bread, lemony spaghetti, monkey bread, gnocchi, mushroom fettuccine, YOU GET THE IDEA.)
Get Ready For Red Pepper Garlic Butter:
Okay, so the base of this recipe is a compound butter made with butter, red pepper, herbs, garlic, lemon, and a few spices.
Turn on your food processor… let it work for a bit…
And you end up with this beautiful and flavor-packed butter that can be a base for ALMOST ANY RECIPE EVER.
In the case of today’s recipe, the butter was already made and in the freezer, so I only had to think about four ingredients:
- Shrimp
- Fettuccine
- Heavy Cream
- Lemon
That, plus your butter, and you’re winning a gold medal for Home Cook Who Makes Gourmet Meals Without Getting Flustered.
I fully intend to keep my freezer stocked with batches of this butter for quick meals at the ready this fall.
Seriously, the possibilities are endless here. Make that red pepper butter and use it with anything! Any pasta, any protein, any grain… I used it with salmon once, and chicken would be bomb, and I had a vision for shrimp with some buttery rice and a side salad… so yes, I’m kind of obsessed.
You do you! Go wild. These are my favorite kinds of recipes.
Watch How To Make Our Red Pepper Fettuccine:
Red Pepper Fettuccine with Shrimp
- Total Time: 45 minutes
- Yield: 4 servings, with lots of extra butter for another time! 1x
Description
Red Pepper Fettuccine with Shrimp! It’s got quick, pan-fried shrimp, creamy noodles, and red pepper / garlic / butter / lemon-ish sauce vibes. Perfect quick and easy dinner!
Ingredients
Red Pepper Garlic Butter
- 1 cup softened, unsalted butter (we ♡ Land O Lakes® Butter!)
- 3 cloves garlic
- juice and zest of 1 lemon
- 3/4 cups fresh herbs (see notes)
- 8 ounces jarred roasted red peppers, drained (see notes)
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper for heat
- 1 teaspoon salt
Shrimp and Fettuccine:
- 16 ounces raw shrimp
- 8 ounces uncooked fettuccine
- 1/2 cup heavy whipping cream
- 3/4 cup reserved pasta water (or regular water if you forget)
- greens, lemons, and salt for serving
Instructions
- Red Pepper Butter: Pulse all the butter ingredients in a food process until mostly smooth. Refrigerate or set aside. (You’ll have A LOT of butter and you’ll only need a few tablespoons for this recipe. Keep the extras in the freezer for more of this, or similar recipes, in the future!)
- Fettuccine: Cook the fettuccine according to package directions. Add pasta back to warm pot and toss with 2-3 tablespoons red pepper garlic butter, cream, and water. Adding reserved water as needed to thin out the sauce.
- Shrimp: Heat a skillet over medium heat. Add 2 tablespoons of the red pepper garlic butter. Once the butter is melted, add shrimp and saute for a few minutes on each side until cooked through. To make it look creamy, add 1-2 tablespoons of the red pepper butter with a quick splash of cream to the hot pan and toss to combine.
- Serve: Divide the pasta and shrimp among 3-4 plates. Enjoy!
Notes
For the herbs in the butter, my favorites are a mix of parsley, green onion, and cilantro.
You could also use jarred calabrian peppers which are delicious in this!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Italian
Keywords: red pepper fettuccine, fettuccine with shrimp, butter fettuccine
Thank you to Land O’Lakes for sponsoring this recipe!
One More Thing!
This recipe is part of our must-have lemon recipes page. Check it out!
My butter curdled. This has happened to me more than once when trying to follow your recipes. I’m not saying it’s your fault but could you please put a note/tips that this could happen? To this day idk why it happens.
So odd! We haven’t had this happen before. Can you provide us with more information? Did this happen when you added it to the pan?
This is definitely one of my favorite recipes! I love that it’s different from the usual cream, tomato, or pesto-based pasta sauce options, and mostly, I love that it’s served atop arugula. I feel like arugula isn’t utilized much in recipes, but I personally eat it often in lunch dishes so I was so intrigued to come across this one, and then thrilled by how delicious and refreshing it came out! Thanks for such an awesomely delicious dinner recipe!
Yummyy!!
One of the best food recipe that i had ever tested..
These are looking so delicious and yummy and I am not going to miss the chance to make them. Superb as always.
I can taste this just from reading the directions and seeing the photos!!! I am making this tonight!!!
If you really want this to be a perfect, just put 2x butter.
Oh my gosh. My 11 month old loved it, my toddler loved it, my husband asked me to make it two days in a row. New favorite recipe!
I added Parmesan and a few small other tweaks.
Glad to hear it was a hit!
Glad to hear it was a hit!
Gave this recipe a try and it was okay as is! Like a few other reviews, the butter was lacking some body in the flavor so I added a few other things, in addition to what some others suggested:
-Garlic Salt to taste (I used Lawry’s)
-Black pepper to taste
-Red pepper flakes to taste (I like a little more heat)
-About 1/4 cup of grated parmesan
-A little less than 1/2 cup of heavy cream, and just a little pasta water depending on how much cream you use
I definitely think the butter should hit the pan first so that it can simmer for some time to release some flavor. Then add the pasta back to the pan. Maybe even opt to simmer the garlic separately instead of processing in the butter but I’m not sure it makes a huge difference.
Thanks for the recipe!
Thanks for sharing your tips, Lauren!
I printed this recipe off 3 ago and last night I finally got round to making it. My other half was apprehensive as from the last 3 recipes we found on the net, only one has been ok. I have never left a food review before so this indicates just how much we loved this recipe. I have never tasted anything that come close to this delicious dish. Thank you so much for bringing so much food pleasure to our lives. Such a Yummy, perfect dish!
We love hearing that, Kiki! Thanks so much the comment and for giving the recipe a try!
Great dish BUT the directions for this are by far THE WORST directions I’ve ever had the pleasure of reading. I was able to muddle through after reading and rereading numerous times trying to decipher them. I finally gave up and just threw everything together.
We tried this recipe for the first time. It was sooo delicious and easy to make. Will be on our list from now…
I was really excited to try this.. My friend and I went out and bought all of the ingredients to make this. Followed the recipe completely & had the same end result as in the pictures. Unfortunately – we did not like the pasta at all. It was very bland.. just butter on pasta at the end of the day. The shrimp in the butter sauce was good, but I think the pasta needed some cream added to it or some other sauce to give it flavor. I’m a fan of this website though, so I’m willing to try other recipes! I just wouldn’t necessarily recommend this one.
I’ve made a bunch of recipes from your site (love it!) and I just made this for the first time. WHOA. It was one of my favorite dinners in a while. The whole family loved it. I’m so excited that I have more of the butter for future meals!
Glad to hear you enjoyed it, Jennifer! 😊
Where do you get these amazing looking bowls? I’m always so mesmerized by them!
Have you ever made it his with scallops rather than shrimp?
We haven’t, but are sure it would be delicious!
I tried this recipe and it was AMAZING! My daughter and husband absolutely loved it. Thank you!
This is pretty much my favorite shrimp ever – I can’t ever go back to any other kind! — such a fabulous and beautiful recipe!
This was so yummy! Made a couple changes on the herbs to accommodate what I had on hand, but man ooh man this was so good!
I just made this for dinner and it was fantastic. So full of flavour! I cant wait to have company over and wow them it’s this meal!
You’re making me hungry… I think I just heard my tummy growl. lol!
This recipe looks delicious. Is there another way that you can make the butter without using a food processor?
I pinned this months ago and finally made it tonight and I can’t believe I waited so long! It was delicious and even my toddler loved it. To freeze the leftover butter I put one tablespoon scoops in plastic wrap and then into a ziplock bag to go in the freezer, that way I can just grab small portions as needed. Can’t wait to make this again and find new ways to use the butter!
New POY fan here! This recipe was delicious! As a college student with limited time and no food processor, I didn’t get to make the butter like the recipe says but I added plain butter and the other sauce ingredients to a pan all together and cooked the shrimp in it / tossed in the noodles after. And I used a couple spoonfuls of TJs red pepper garlic spread as a shortcut to chopping up roasted red peppers. I’m sure its all much better as intended but I was extremely satisfied!
Hello! I’ve been going through your recipe index and everything looks so yummy! I can’t wait to try this one in particular. I have been dying to know something though. I’ve seen your recipes throughout Pinterest with this serving bowl and I absolutely adore it. I was wondering if it was handmade or you bought it somewhere. Thanks!