SHRIMP FETTUCCINE WITH ROASTED PEPPER SAUCE

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

This spectacular dish is ready in just 30 minutes! Enjoy quality food in the comfort of your home! Pasta and shrimp smothered in a delicious sauce; you are so in for a treat!

INGREDIENTS :

• 3 garlic cloves, finely chopped
• ½ tablespoon paprika (7 grams)
• ½ teaspoon red pepper flakes (or to taste) (2.5 grams)
• ½ c grated Parmesan cheese (45 grams)
• ¾ c Half & Half (180 ml.)
• ½ package of uncooked Fettuccine pasta (8 ounces / 250 grams)
• 2 pounds peeled and deveined shrimp (900 grams)
• ½ teaspoon sea salt, or to taste
• 1 tablespoon chopped parsley to garnish
• 16 ounces jar of roasted bell peppers (450 grams)
• 3 tablespoons butter (45 grams)

DIRECTIONS :

1. Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
2. Add the fettuccine and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.
3. Open the jar of roasted peppers and dump it into the food processor. Pulse a few times until the texture becomes pureed.
4. Place a large non-stick pan on the stove and turn the heat to high. Add butter and allow it to melt.
5. Add the red pepper flakes, shrimp, and paprika. Stir and cook for about 3 minutes.
6. Add the garlic and sauté for about a minute or until aromatic. Season with salt to taste.
7. Transfer the shrimp onto a clean plate.
8. Turn the heat down to low, then add the pureed roasted pepper to the pan. Stir until well blended. Make sure to scrape the bottom of the pan to deglaze it. Simmer for about 10 minutes.
9. Stir in Parmesan cheese and half & half, then simmer for another minute.
10. Remove the pan from the heat. Put the shrimp back together with the cooked fettuccine. Toss to coat with the delicious sauce.
11. Sprinkle the grated Parmesan cheese and parsley on top to garnish.
12. Serve and enjoy!

Notes:

• Place any leftovers in an airtight container, then put them in the fridge.
• They can last up to 5 days. Reheat for a few minutes before serving again.
• Feel free to add spinach if you prefer.
• You can use coconut milk in exchange for cream.
• You can also use any type of pasta for this recipe.

Nutrition Facts:

Calories: 423 kcal | Carbohydrates: 36g | Protein: 40g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 277mg | Sodium: 406mg | Potassium: 755mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3667IU | Vitamin C: 101mg | Calcium: 228mg | Iron: 2mg