Red Pepper Fettuccine With Shrimp

Wonderful! Very easy to make, too. Because the recipe calls for cooked shrimp, I think next time I will add them at the very end -- by the time the sauce thickened, the shrimp were overcooked. I added 1/2 tsp. salt, and although pepper wasn't called for, I added 1/4 tsp. pepper - would keep those additions the same next time. I also used fat-free half-and-half + 1 1/2 Tbl. cornstarch to thicken.

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.

Source of Red Pepper Fettuccine With Shrimp Recipe @pinchofyum.com,

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