If you’re looking for a flavorful and nutritious dinner option that’s both elegant and easy to prepare, look no further than Red Pepper Fettuccine with Shrimp. This dish blends the sweetness of roasted red peppers with the freshness of shrimp and the creaminess of fettuccine, creating a meal that's as satisfying as it is delightful.



Ingredients:

For the Red Pepper Sauce:



3 large red bell peppers

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup vegetable or chicken broth

1/2 cup heavy cream or coconut milk

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Fresh basil or parsley for garnish

For the Shrimp and Fettuccine:



12 oz fettuccine (whole wheat or regular)

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Juice of 1 lemon

Instructions:

Prepare the Red Pepper Sauce:



Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes. Once cooled, peel the skins off, remove the seeds, and roughly chop the peppers.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add the roasted red peppers and vegetable or chicken broth to the skillet. Bring to a simmer and cook for 5 minutes. Transfer the mixture to a blender or food processor and blend until smooth. Return the sauce to the skillet and stir in the cream or coconut milk. Season with salt, pepper, and red pepper flakes, if using. Let it simmer on low while you prepare the rest of the dish.

Cook the Fettuccine:



Cook the fettuccine according to package instructions until al dente. Drain and set aside.

Prepare the Shrimp:



In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Squeeze lemon juice over the shrimp and remove from heat.

Combine and Serve:



Add the cooked fettuccine to the red pepper sauce and toss to coat the pasta evenly. Gently fold in the cooked shrimp.

Serve immediately, garnished with fresh basil or parsley and an extra sprinkle of red pepper flakes if desired.



This Red Pepper Fettuccine with Shrimp is a perfect combination of flavors and textures. The sweet and smoky red pepper sauce complements the tender shrimp and creamy fettuccine, making it a dish that’s sure to impress. It’s an excellent choice for a healthy, flavorful dinner that doesn’t sacrifice taste or satisfaction. Enjoy this colorful and delicious meal with a side of mixed greens or a light salad for a complete dining experience!



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