Description
A creamy and spicy pasta dish featuring succulent shrimp in a rich Alfredo sauce with roasted red pepper and garlic chili oil.
Ingredients
Scale
- 12 oz shrimp, peeled and deveined
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup roasted red peppers, chopped
- 3 cloves garlic, minced
- 2 tbsp garlic chili oil
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- In a skillet, heat garlic chili oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add heavy cream, roasted red peppers, salt, black pepper, and red pepper flakes. Simmer for 3-4 minutes.
- Stir in Parmesan cheese until the sauce thickens.
- Add cooked pasta and shrimp back to the skillet. Toss to coat evenly.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- Adjust the amount of chili oil for less or more heat.
- Use fresh shrimp for the best texture.
- Substitute half-and-half for heavy cream for a lighter version.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
Keywords: garlic chili oil shrimp alfredo, roasted red pepper pasta, creamy spicy shrimp pasta