Red Pepper Fettuccine with Shrimp

Ingredients

• 1 cup softened, unsalted butter (we ♡ Land O Lakes® Butter!)
• 3 cloves garlic
• juice and zest of 1 lemon
• 3/4 cups fresh herbs (see notes)
• 8 ounces jarred roasted red peppers, drained (see notes)
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper for heat
• 1 teaspoon salt
• 16 ounces raw shrimp
• 8 ounces uncooked fettuccine
• 1/2 cup heavy whipping cream
• 3/4 cup reserved pasta water (or regular water if you forget)
• greens, lemons, and salt for serving

Steps

1. 1

   Pulse all the butter ingredients in a food process until mostly smooth. Refrigerate or set aside. (You’ll have A LOT of butter and you’ll only need a few tablespoons for this recipe. Keep the extras in the freezer for more of this, or similar recipes, in the future!)

2. 2

   Cook the fettuccine according to package directions. Add pasta back to warm pot and toss with 2-3 tablespoons red pepper garlic butter, cream, and water. Adding reserved water as needed to thin out the sauce.

3. 3

   Heat a skillet over medium heat. Add 2 tablespoons of the red pepper garlic butter. Once the butter is melted, add shrimp and saute for a few minutes on each side until cooked through. To make it look creamy, add 1-2 tablespoons of the red pepper butter with a quick splash of cream to the hot pan and toss to combine.

4. 4

   Divide the pasta and shrimp among 3-4 plates. Enjoy!