Roasted Red Pepper Shrimp Linguini
Enjoy tasty shrimp and roasted red peppers on perfectly cooked fettuccini in our delicious Roasted Red Pepper Shrimp Fettuccini.
- Regina Fettuccine
- lemon
- Paprika
- salt
- Medium shrimp
- Roasted red peppers
- Heavy cream
- Butter
- Garlic
Boil the pasta, Regina, then set it aside. Next, combine shrimp with lemon and paprika, and finally, add salt to taste.
Cover bowl with a kitchen towel and refrigerate until ready to use.
Blend peppers, cream, and remaining 2 teaspoons paprika and 1 teaspoon salt until smooth.
In a large skillet over medium heat, melt butter.
Add garlic and cook, stirring occasionally, until golden at the edges, 3 to 5 minutes.
Reduce heat to medium-low and add pepper mixture. Increase heat to medium and bring to a simmer. Add reserved shrimp in an even layer and cook, flipping once, until opaque, white, and slightly curled, about 3 minutes total.
Remove skillet from heat and stir in cooked pasta, adding pasta water to loosen sauce if necessary.
Divide pasta among bowls. Top with feta, parsley, and red pepper flakes, if using.