red pepper fettuccine with shrimp

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.

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

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. .........................................

for full recipes please see : pinchofyum.com

Share this post