Red Pepper Fettuccine with Shrimp

By Pinch of Yum · 40 min

Ingredients

Instructions

1. Blend the softened butter with the garlic, lemon juice and zest, herbs, drained roasted red peppers, chili powder, cayenne and salt in a food processor until mostly smooth. Chill or set aside; keep the extra butter in the freezer for later.
2. Cook the fettuccine until al dente, following the package directions.
3. Return the pasta to the warm pot and toss with 2-3 tablespoons of the red pepper garlic butter, the cream and the reserved pasta water, adding more water as needed to loosen the sauce.
4. Heat a skillet over medium heat and melt 2 tablespoons of the red pepper garlic butter.
5. Add the shrimp and cook a few minutes per side until cooked through.
6. Add 1-2 tablespoons of the red pepper butter and a quick splash of cream to the hot pan and toss to combine.
7. Divide the pasta and shrimp among 3-4 plates.

Summarized from Pinch of Yum's video. Watch it for the details.

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