I discovered this recipe for Red Pepper Fettuccine with Shrimp and I’ve been hooked ever since. The creamy sauce mingles with zesty roasted bell peppers and juicy shrimp in the most satisfying way. I love how the white wine brings a touch of sophistication to this balanced fun modern dish.

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I tried this red pepper fettuccine with shrimp recipe recently and it quickly became one of my go-to meals. I started by cooking 12 ounces of fettuccine pasta until it was perfectly al dente.

In a separate pan, I heated 2 tablespoons of olive oil and sautéed 1 small finely chopped red onion along with 3 minced garlic cloves. After they softened, I added in 2 roasted and chopped red bell peppers.

Next, I poured in 1/2 cup of white wine to deglaze the pan, then stirred in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. I seasoned the sauce with salt, freshly ground black pepper, and a pinch of 1/4 teaspoon red pepper flakes before tossing in 1 lb of large peeled and deveined shrimp until they were just cooked.

The nutritional value of this dish is amazing and it fits perfect for a healthy dinner recipe that also reminds me of classic pasta dishes and shrimp recipes I love.

Why I Like this Recipe

I really like this recipe because it just hits all the right notes for me. First off, the combo of creamy heavy cream with just a hint of red pepper flakes gives the sauce an awesome kick, plus the garlic and white wine add so much flavor that it makes every bite really tasty.

Another reason is that the shrimp turns out perfectly tender and juicy when cooked with the red onion and roasted red bell peppers; it’s like each ingredient works together to create something richer than its parts.

I also appreciate how quick and easy it is to make – with the pasta and sauce coming together in just one pan, it’s perfect for a weeknight meal even if I’m not in the mood for something too complicated.

Lastly, the colors in this dish are amazing; the bright red bell peppers and fresh parsley not only makes it look good on the plate but also gives it a slightly sweet and fresh taste that I can’t get enough of.

Ingredients

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Fettuccine Pasta: Provides carbohydrates that give energy and a filling texture for the dish.
Shrimp: A lean protein boost that helps build muscle and taste delicious.
Red Bell Peppers: Naturally sweet and loaded with vitamins for good health benefits.
Heavy Cream: Creates a rich, smooth sauce while adding caloric richness and flavor.
Parmesan Cheese: Offers savory depth, a bit of protein, and adds a tasty salty note.
Garlic and Onion: Enhance flavor, offer antioxidants, and round out this flavorful pasta dish.
Olive Oil and Red Pepper Flakes: Mutually bring some heat and richness without being overpowering.

Ingredient Quantities

12 ounces fettuccine pasta (uncooked)

1 lb large shrimp, peeled and deveined

2 red bell peppers, roasted and chopped

1 small red onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup white wine (or substitute with chicken broth)

1/4 teaspoon red pepper flakes

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Fresh parsley or basil, chopped (optional garnish)

How to Make this

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1. Begin by boiling a big pot of salted water then cook the 12 ounces of fettuccine until it is al dente, drain it and set it aside.

2. Season 1 lb of large shrimp with salt and pepper.

3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 small finely chopped red onion and 3 cloves minced garlic, cook ’em till the onion gets soft.

4. Toss the shrimp into the skillet and cook for about 2-3 minutes per side until they turn pink. Remove the shrimp and set aside.

5. Pour in 1/2 cup white wine (or chicken broth) into the same pan to deglaze it, stirring and scraping off any bits stuck to the bottom, then let it simmer for a minute.

6. Stir in 1 cup heavy cream and 1/4 teaspoon red pepper flakes, letting the sauce simmer until it slightly thickens.

7. Mix in the 2 chopped roasted red bell peppers and 1/2 cup grated Parmesan cheese, then season with a little extra salt and freshly ground black pepper.

8. Return the cooked shrimp to the skillet, stirring them into the sauce so they absorb all those flavors.

9. Add the drained fettuccine to the skillet and toss everything together until the pasta is nicely coated.

10. Finish off by sprinkling freshly chopped parsley or basil on top if you like, then serve hot and enjoy your meal.

Equipment Needed

1. Large pot (to boil salted water for the pasta)
2. Colander (to drain the fettuccine)
3. Cutting board (for chopping the red onion and roasted red bell peppers)
4. Chef’s knife (for finely chopping the onion and mincing the garlic)
5. Large skillet (for sautéing aromatics and cooking the shrimp)
6. Measuring cups (for the heavy cream and white wine/chicken broth)
7. Measuring spoons (for the olive oil and red pepper flakes)
8. Wooden spoon (for stirring and deglazing the skillet)

FAQ

How do I roast the red bell peppers?

If you dont have pre-roasted peppers, you can roast them in an oven at 400°F for about 20 minutes until the skin is charred, then place in a bowl covered with plastic wrap for 10 minutes before peeling and chopping

What if I dont have white wine?

No worries, you can substitute it with chicken broth it gives a nice flavour instead

How can I avoid overcooking the shrimp?

Make sure you add the shrimp at the end of cooking the sauce and cook them only until they turn pink and opaque, usually 2-3 minutes is enough

Can I use a different pasta than fettuccine?

Yes, you can use linguine or spaghetti instead its all about personal preference

Is there a way to make the sauce a bit thicker?

You can let the sauce simmer a little longer or add a small amount of flour mixed with water, just be careful not to overdo it

How should I serve this dish?

Best served hot fresh out of the pan, garnished with chopped parsley or basil

Red Pepper Fettuccine With Shrimp Recipe Substitutions and Variations

If you don’t have heavy cream, you can use half and half or even coconut cream for a slightly different flavor
Can’t find white wine? Try using chicken broth instead which works just fine in the sauce
If fettuccine isn’t available, linguine or spaghetti can totally work as a substitute
Out of shrimp? You might swap them with scallops or even some chicken strips for a different twist

Pro Tips

1. When you cook the pasta, save a cup or so of the water, it can help loosen up the sauce if it gets too thick and make everything stick together better.
2. Keep a close eye on those shrimp since they cook really fast, overcooking them makes them rubbery so it’s best to take them off as soon as they turn pink.
3. Don’t skip scraping all the brown bits off the bottom of the pan after the onions and garlic cook, they add a surprise punch of flavor into your sauce.
4. If you dont have white wine handy, chicken broth works great too so you can still get a tasty deglazing effect without worryin about the alcohol.