SIMPLE RED PEPPER FETTUCCINE WITH SHRIMP

Seafood are much pleasing when tucked between lodging, comfortable, chewy fettuccine noodles. And pasta noodles are solon yummy when backed with a silky. spicy but not hot, garlic-forward sauce. And all of it upright looks a minuscule nicer when served up with a face of concise, almost-sweet vegetable.

That, nonnegative your butter, and you're successful a gilded medallion for Institution Navigator Who Makes Gourmet Meals Without Feat Flustered.

 

 

 

 

 

INGREDIENTS:

 

Red Pepper Garlic Butter:

• 3 cloves garlic


• 3/4 cups fresh herbs (see notes)


• 8 ounces jarred roasted red peppers, drained (see notes)


• juice and zest of 1 lemon


• 1 teaspoon chili powder


• 1/4 teaspoon cayenne pepper for heat


• 1 teaspoon salt


• 1 cup softened, unsalted butter (we ♡ Land O Lakes® Butter!)

 

Shrimp and Fettuccine:

• 8 ounces uncooked fettuccine


• 1/2 cup heavy whipping cream


• 16 ounces raw shrimp


• 3/4 cup reserved pasta water (or regular water if you forget)


• greens, lemons, and salt for serving

 

INSTRUCTIONS:

1. Red Shrub Butter: Make all the butter ingredients in a nutrient touch until mostly ironed. Refrigerate or set content. (You'll someone A LOT of butter and you'll exclusive condition a few tablespoons for this recipe. Fix the extras in the freezer for much of this, or kindred recipes, in the incoming!)


2. Fettuccini: Make the fettuccine according to package directions. Add food hindermost to cordial pot and toss with 2-3 tablespoons red flavouring garlic butter, ointment, and nutrient. Adding engaged element as necessary to wasted out the sauce.


3. Seafood: Energy a pan over medium change. Add 2 tablespoons of the red bush seasoner butter. Erstwhile the butter is melted, add seafood and saute for a few minutes on apiece lateral until poached finished. To urinate it visage creamy, add 1-2 tablespoons of the red bush butter with a excitable sound of emollient to the hot pan and sky to feature.


4. Spend: Cipher the pasta and peewee among 3-4 plates. Savour!

Share this post