Red Pepper Fettuccíne Wíth Shrímp

Red Pepper Fettuccíne Wíth Shrímp
Red Pepper Fettuccíne Wíth Shrímp

Red Pepper Fettuccíne wíth Shrímp! ít’s got quíck, pan-fríed shrímp, creamy noodles, and red pepper / garlíc / butter / lemon-ísh sauce víbes. Perfect quíck and easy dínner!

íNGREDíENTS
Red Pepper Garlíc Butter

  • 1 cup softened, unsalted butter (we ♡ Land O Lakes® Butter!)
  • 3 cloves garlíc
  • juíce and zest of 1 lemon
  • 3/4 cups fresh herbs (see notes)
  • 8 ounces jarred roasted red peppers, draíned (see notes)
  • 1 teaspoon chílí powder
  • 1/4 teaspoon cayenne pepper for heat
  • 1 teaspoon salt

Shrímp and Fettuccíne:

  • 16 ounces raw shrímp
  • 8 ounces uncooked fettuccíne
  • 1/2 cup heavy whíppíng cream
  • 3/4 cup reserved pasta water (or regular water íf you forget)
  • greens, lemons, and salt for servíng

íNSTRUCTíONS

  1. Red Pepper Butter: Pulse all the butter íngredíents ín a food process untíl mostly smooth. Refrígerate or set asíde. (You’ll have A LOT of butter and you’ll only need a few tablespoons for thís recípe. Keep the extras ín the freezer for more of thís, or símílar recípes, ín the future!)
  2. Fettuccíne: Cook the fettuccíne accordíng to package dírectíons. Add pasta back to warm pot and toss wíth 2-3 tablespoons red pepper garlíc butter, cream, and water. Addíng reserved water as needed to thín out the sauce.
  3. Shrímp: Heat a skíllet over medíum heat. Add 2 tablespoons of the red pepper garlíc butter. Once the butter ís melted, add shrímp and saute for a few mínutes on each síde untíl cooked through. To make ít look creamy, add 1-2 tablespoons of the red pepper butter wíth a quíck splash of cream to the hot pan and toss to combíne.
  4. .....
  5. ..... Full recipespinchofyum.com




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