Shrimp Fettuccine with Roasted Pepper Sauce

Bright, creamy, and very fast, this Shrimp Fettuccine with Roasted Pepper Sauce is the dinner-hero you’ll want on repeat. Plump, tender shrimp swim in a velvety roasted bell pepper cream sauce that clings to wide ribbons of fettuccine. It’s comforting but light enough for weeknights, elegant enough for guests, and comes together in about 30 minutes. Read on for a friendly, reliable recipe and a few tips to make it sing.

Why you’ll love this Shrimp Fettuccine with Roasted Pepper Sauce

This dish checks all the boxes: minimal hands-on time, big flavor, and a gorgeous presentation. The jarred roasted bell peppers give a deep, slightly smoky sweetness without any extra prep, while the half & half and Parmesan create a rich sauce that’s not overly heavy. Paprika and red pepper flakes add warmth and a touch of heat, complementing the natural sweetness of the shrimp. Finally, a sprinkle of chopped parsley brightens everything up.

Ingredients

• ½ package uncooked Fettuccine pasta (8 oz. / 250 g.)
• 2 lb. peeled and deveined shrimp (900 g.)
• 16 oz. jar roasted bell peppers (450 g.)
• 3 tbsp. butter (45 g.)
• 3 garlic cloves, finely chopped
• ½ tbsp. paprika (7 g.)
• ½ tsp. red pepper flakes (or to taste) (2.5 g.)
• ¾ cup Half & Half (180 ml.)
• ½ cup grated Parmesan cheese (45 g.)
• 1 tbsp. chopped parsley, to garnish
• ½ tsp. sea salt, or to taste

Make-ahead and swaps

If you’d like to streamline dinner, cook the fettuccine a day ahead and refrigerate it tossed with just a drizzle of oil to prevent sticking. You can also swap the jarred roasted bell peppers for you-roast-your-own peppers when they’re in season—just roast, peel, and slice before blending. If you don’t have half & half, whole milk plus a tablespoon of butter can stand in; the sauce will be slightly lighter but still lovely. For a slightly sharper finish, stir in an extra tablespoon of Parmesan at the end.

Equipment

• Large pot for boiling pasta
• Large skillet
• Blender or food processor (for the pepper sauce)
• Tongs or pasta fork
• Measuring cups and spoons

Flavor tips

• Don’t overcook the shrimp. They go from juicy to rubbery very quickly—remove them as soon as they’re opaque and curl slightly.
• Adjust red pepper flakes to taste. The ½ teaspoon gives a mild kick; add less for a tame dish or more if you like heat.
• If your sauce tastes flat, a squeeze of lemon or a pinch of extra salt will brighten it instantly.

Step-by-step instructions

Follow these steps in order. The ingredients and amounts above are the source of truth, and steps have been rewritten for clarity while keeping the original method and order intact.

1. Start the pasta: Bring a large pot of salted water to a rolling boil. Add ½ package uncooked Fettuccine pasta (8 oz. / 250 g.) and cook according to package directions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set it aside.
2. Prepare the roasted pepper purée: While the pasta cooks, drain the 16 oz. jar roasted bell peppers (450 g.) and transfer the peppers to a blender or food processor. Blend until smooth. If the purée is too thick to blend easily, add 1–2 tablespoons of the reserved pasta water to help it come together.
3. Start the sauce base: Heat a large skillet over medium heat and add 3 tbsp. butter (45 g.). Once the butter melts and begins to foam, add 3 garlic cloves, finely chopped. Sauté the garlic for about 30–45 seconds, stirring, until fragrant but not browned.
4. Season the purée: Pour the roasted pepper purée into the skillet with the garlic and melted butter. Stir in ½ tbsp. paprika (7 g.) and ½ tsp. red pepper flakes (2.5 g.), adjusting the red pepper flakes to your preferred heat level. Let the mixture cook together for 1–2 minutes so the flavors meld.
5. Create the creamy sauce: Lower the heat to medium-low and stir in ¾ cup Half & Half (180 ml.). Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 2–3 minutes until it slightly thickens.
6. Add the cheese and season: Stir ½ cup grated Parmesan cheese (45 g.) into the sauce until it melts and the sauce becomes smooth. Taste and add ½ tsp. sea salt, or adjust to your taste. If the sauce feels too thick, thin it with a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
7. Cook the shrimp: Push the sauce to one side of the skillet or remove it temporarily to a small bowl to keep it warm. Increase the skillet heat to medium-high. Add a small knob of butter or a splash of oil if the pan is dry, then add the 2 lb. peeled and deveined shrimp (900 g.) in a single layer. Cook the shrimp for about 1–2 minutes per side, flipping once, until they turn opaque and curl slightly. Do not overcook.
8. Combine shrimp and sauce: Return the sauce to the skillet with the shrimp if needed. Stir gently to coat the shrimp in the roasted pepper cream sauce and allow everything to warm together for 30–60 seconds so the flavors marry.
9. Toss with pasta: Add the drained fettuccine to the skillet and use tongs to toss the pasta with the shrimp and sauce, coating the noodles evenly. If the sauce needs loosening, add a splash of the reserved pasta water, 1 tablespoon at a time, until the sauce clings nicely to the fettuccine.
10. Finish and serve: Taste and adjust seasoning with additional sea salt or red pepper flakes if desired. Divide the Shrimp Fettuccine with Roasted Pepper Sauce among plates, sprinkle each serving with 1 tbsp. chopped parsley, and serve immediately while hot.

Serving suggestions

Serve this Shrimp Fettuccine with Roasted Pepper Sauce with a simple green salad tossed in vinaigrette or a crisp side of roasted asparagus. A slice of crusty bread is perfect for mopping up any leftover sauce. A light white wine or citrus-forward sparkling water pairs nicely.

Storage and reheating

Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or half & half to loosen the sauce, stirring frequently. Avoid high heat to prevent the shrimp from becoming tough.

Notes on ingredients and quantities

The shrimp quantity in this recipe is generous and keeps the dish protein-forward; use the full 2 lb. peeled and deveined shrimp (900 g.) called for. The roasted bell peppers from a 16 oz. jar (450 g.) are the easiest way to get a deep roasted flavor quickly—blend them until smooth for the creamiest sauce. The ¾ cup Half & Half (180 ml.) gives the sauce its creamy texture without weighing it down, and ½ cup grated Parmesan cheese (45 g.) adds savory depth.

Quick timeline

• 0–5 minutes: Bring water to a boil and start pasta.
• During pasta cooking: Blend roasted peppers and prep garlic.
• 5–15 minutes: Sauté garlic in butter, make pepper sauce, add half & half and Parmesan.
• 15–20 minutes: Cook shrimp and combine with sauce.
• 20–25 minutes: Toss with pasta and serve.

Frequently asked questions

Can I use frozen shrimp? Yes. Thaw fully and pat dry before cooking. Excess moisture will steam the shrimp instead of searing them.

Is this very spicy? No—the ½ tsp. red pepper flakes gives a gentle warmth. Adjust up or down based on preference.

Can I make the sauce ahead? You can make the roasted pepper cream sauce one day ahead and reheat gently before adding freshly cooked shrimp and pasta.

Final thoughts

Shrimp Fettuccine with Roasted Pepper Sauce is one of those recipes that feels special but is wonderfully forgiving. The roasted peppers give it a soulful depth, the half & half keeps the sauce silky, and the shrimp make it satisfying. Quick to pull together, it’s a weekday winner that also shines for guests—simple ingredients, big flavor, and a beautiful plate every time.

Enjoy your meal and don’t be surprised if it becomes a staple in your dinner rotation. Bon appétit!

Shrimp Fettuccine with Roasted Pepper Sauce

A creamy roasted red pepper sauce coats fettuccine and tender shrimp for a quick, flavorful weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 package uncooked fettuccine pasta (8 oz / 250 g)
• 2 lb shrimp peeled and deveined (900 g)
• 16 oz roasted bell peppers with liquid (450 g jar)
• 3 tbsp butter (45 g)
• 3 cloves garlic finely chopped
• 1/2 tbsp paprika (7 g)
• 1/2 tsp red pepper flakes or to taste (2.5 g)
• 3/4 cup Half & Half (180 ml)
• 1/2 cup Parmesan cheese grated (45 g)
• 1 tbsp parsley chopped, for garnish
• 1/2 tsp sea salt or to taste

Equipment

• Large Pot
• Colander
• Food processor or blender
• large nonstick skillet
• Spatula or tongs
• Measuring cups and spoons

Method

 

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain, rinse briefly with cold water to stop cooking, and set aside.
2. Meanwhile, pour the jarred roasted bell peppers and their liquid into a food processor or blender and puree until smooth.
3. Heat a large nonstick skillet over medium-high heat and add the butter; when melted, add the shrimp, paprika, and red pepper flakes and cook 3–4 minutes, stirring, until shrimp are pink and opaque.
4. Add the chopped garlic and sea salt to the shrimp and cook 1 more minute, then remove the shrimp from the pan and set aside; reduce the heat to low.
5. In the same pan, add the pureed roasted peppers and simmer over low heat for about 10 minutes, stirring often.
6. Stir in the Half & Half and grated Parmesan and cook 1 minute more, then turn off the heat.
7. Return the cooked shrimp to the pan, add the drained fettuccine, and toss gently until pasta is evenly coated with the sauce.
8. Garnish with chopped parsley and additional grated Parmesan if desired, then serve immediately.

Notes

• Add a handful of spinach to the sauce before adding pasta for color and flavor.
• Use full-fat canned coconut milk instead of Half & Half if you prefer a dairy-free option.
• Any long pasta such as linguine or tagliatelle can substitute for fettuccine.