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Red Pepper Fettuccine in a bowl with shrimp.

Red Pepper Fettuccine with Shrimp

38 reviews / 4.4 average
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?

Red Pepper Fettuccine with Shrimp in a bowl.

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.)

Land O'Lakes unsalted butter.

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…

Ingredients for red pepper butter in a food processor.

And you end up with this beautiful and flavor-packed butter that can be a base for ALMOST ANY RECIPE EVER.

Red pepper butter blended in a food processor.

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.

Red Pepper Fettuccine with Shrimp in a bowl with butter.

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 (1 Min):

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Red Pepper Fettuccine in a bowl with shrimp.

Red Pepper Fettuccine with Shrimp


  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • 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

Scale

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

  1. 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!)
  2. 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.
  3. 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.
  4. 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!

  • Category: Dinner
  • Cuisine: Italian

Keywords: red pepper fettuccine, fettuccine with shrimp, butter fettuccine

Recipe Card powered by Tasty Recipes logo

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!

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Recipe rating

101 Comments

  1. Pinch of Yum Logo
    Bethany

    This looks amazing. Not the slightest bit healthy.. but I think I need to try it!!

  2. Pinch of Yum Logo
    Julie

    This looks so good! Hopefully not a dumb question….but how much of the compound butter do you add to the pasta in step 2? I see you saute shrimp in a few tablespoons but I’m certain you’re not using all of the rest of the cup in with the pasta? Thank you! Definitely plan to make this soon.

  3. Pinch of Yum Logo
    Ruth

    Hey Lindsay, may I suggest a non-dairy butter ? PLEASE learn about how we get that “heavy cream” & “good-quality” butter. Mothers’ milk is baby food. Cows’ milk is for baby cows. When u eat animal products u r directly consuming high blood pressure, stress & adrenaline. U r eating fear, rage, grief, suffering, horror, & murder. U r eating cruelty. milkhurts.org

      1. Pinch of Yum Logo
        Michele

        if U want to save animals, start with Racehorses!
        most Abused animals on the planet!
        Use Almond milk






    1. Pinch of Yum Logo
      ruthers

      Ruth, may I suggest learning how to construct a sentence? PLEASE learn the appropriate spelling of the word “you” and “are.” Also, please learn the definition of “murder” – the killing of another human being, not an animal. Do you know that in Switzerland plants are now considered equal to all other living organisms? Do you know more and more research is showing that plants are in fact sentient and have a “nervous system” completely different from our own but analogous? So by consuming kale, you too are eating fear, rage, grief, suffering, and horror. Your just not “woke” enough to recognise it. Food is a blessing.

    2. Pinch of Yum Logo
      Morgan

      So we made this and followed the recipe. I made my dish first following the recipe and found it kind of lacked flavour, I even added way more tablespoons that reccomended. My mom made hers next, added some garlic salt and clubhouse roasted red pepper & garlic spice and than cooked it in a pan for a small amount of time and it gave WAY more flavour. When you say garlic cloves, do you roast them in the oven first? Maybe that should be specified. We did not, but roasting them and letting them become soft makes more flavour.






    3. Pinch of Yum Logo
      Erin

      😂😂😂 Ruth, I love your passion but this is not the place for it. Thanks for the laugh.






  4. Pinch of Yum Logo
    Sheldon

    Hi, my name is Sheldon. If you love preparing amazing meals, but hate when your kitchen tools don’t work the way they’re supposed to, stress no longer. Cutco, the world’s finest cutlery, is available for you NOW. For more information, email me @[email protected]






  5. Pinch of Yum Logo
    Julia Carvel

    JUST when I finally get off of my kick of making your mushroom alfredo every week, you hit me with another pasta dish that I just know I’m going to get addicted to! And I echo the hurrahs for Land O’ Lakes in all its forms – I always keep unsalted sticks for baking and salted sticks for cooking. Thanks for another meal that is going straight into my recipe box =)

  6. Pinch of Yum Logo
    DNN

    This right here is a great meal to have after an intense workout on an empty stomach. I would eat this right away after I’m done in the gym because of the carbs in the noodles and most likely go back for seconds. Or maybe thirds. You’re making me hungry right about now! 🙂

  7. Pinch of Yum Logo
    Heather

    Just made this using vegan butter, and added a little turmeric and four sigmatic superfood blend 10 mushroom blend. And the shrimp… so it’s just kinda healthy — thank you Lindsey, I’ll be using this butter in everything!! Might I ask how you freezed them?






    1. Pinch of Yum Logo
      Sharon

      I would freeze in an ice tray then pop out & store in containers. This would be about 1 Tbsp each cube. Can’t wait to try this recipe. BTW red peppers have many antioxidant health benefits, so it is somewhat healthy

  8. Pinch of Yum Logo

    The red pepper butter is genius. I am always trying new recipes to satisfy my husbands love of spicy. Can I add a little habanero pepper or will will that ruin the receipe?

  9. Pinch of Yum Logo

    You don’t want to eat Fettuccine Alfredo too often if you are concerned about your health. But every once and a while, I indulge myself with this absolutely wonderful dish. The major key to successfully making this relatively easy recipe is eating it promptly after it is made. If you wait, the butter and cream begin to gel and the taste changes amazingly fast.

  10. Pinch of Yum Logo
    Shinara

    Could you use a blender instead of a food processor? Also is glass the best container to freeze in? How long will it stay good in the freezer?

    1. Pinch of Yum Logo

      Hi Shinara! A food processor is really best for this one, but you could definitely give a blender a try. You could store the butter in a mason jar in the freezer – it should last for about 6 months!

      1. Pinch of Yum Logo
        Rachel

        Will it freeze solid, though? Wouldn’t a better move be to freeze it in an ice cube tray and then transfer to jar? I do that with pesto. Easier to use smaller portions & I don’t have to defrost the whole batch for 2 tablespoons.

    2. Pinch of Yum Logo
      Wilma

      I used my blender because my food processor was too small. To help the mixture along I added olive oil. It worked great and tasted amazing!






  11. Pinch of Yum Logo
    Melissa

    Thank you so much for sharing this!! Just made it last night and now it will be a GO TO dinner:) just amazing and simple!!






  12. Pinch of Yum Logo
    John

    I’m the executive chef at a small Italian family restaurant, and always looking for recipes for my Friday night features, and I plan on giving this one a shoot,and I will rate after.

  13. Pinch of Yum Logo
    Aziza Patel

    Hi, this recipe looks delicious. I don’t think I’ve seen roasted peppers in a jar here in the UK. Do you think I could just roast my own and still get a good taste?

    1. Pinch of Yum Logo
      Edna

      I think roasting your own peppers would be even better than jarred. I just made egg bites yesterday that called for roasted red peppers and I used jarred peppers. I found them too wet. Ended up rolling in paper towels to dry before adding to recipe.

    2. Pinch of Yum Logo

      I roasted my own peppers when I made this and it was SO good! I just broiled them in the oven for a while as I prepared the rest of the meal.