Spicy Shrimp Fettuccine
Spicy shrimp fettuccine in a creamy sauce made from a blended roasted red pepper, oat cream and a little Parmesan, with paprika and chilli flakes for warmth. A lighter take on shrimp Alfredo, ready in about 30 minutes. A pescatarian favourite.
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Ingredients
Main ingredients
- 70 g Fettuccine noodles
- 120 g Shrimp, frozen
- 1 small Red bell peppers
- 5 g Butter
- 50 ml Oat cream
- 3 g Parmesan cheese
- 3 g Parsley
Seasonings and other
- 1 clove Garlic
- ½ tsp Paprika powder
- ¼ tsp Red chili flakes
- a pinch Salt
Instructions
- Roast the Red Bell Pepper
Preheat your oven to 220°C. Place the whole red bell pepper on a baking tray and roast for about 20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, let it cool slightly, then blend the roasted pepper into a smooth puree.
- Cook the Fettuccine
Bring a large pot of water to a boil and cook the fettuccine noodles according to the package instructions. Drain, rinse with cold water, and set aside.
- Cook the Shrimp
Heat a large non-stick pan over medium-high heat. Add the butter, shrimp, paprika powder, and red chili flakes. Cook for 3-4 minutes until the shrimp is pink and cooked through. Add minced garlic and salt, and cook for another minute. Remove the shrimp from the pan and set aside.
- Make the Creamy Sauce
In the same pan, add the roasted pepper puree and cook for about 10 minutes, stirring frequently. Reduce the heat to low and stir in the oat cream and Parmesan cheese. Cook for 1 more minute until the sauce becomes creamy and smooth.
- Finish and Serve
Return the shrimp to the pan and add the cooked fettuccine. Toss everything together until well coated in the sauce. Garnish with freshly chopped parsley and extra Parmesan cheese before serving.
Tips for the best spicy shrimp fettuccine
- Thaw frozen shrimp in the fridge overnight, or in a bowl of cold water for 10–15 minutes, then pat dry so they sear instead of steam.
- Don't overcook the shrimp: 3–4 minutes until pink is enough, and they finish in the sauce.
- Short on time? Use roasted red peppers from a jar instead of roasting your own.
- Keep a cup of pasta water to loosen the sauce if it gets too thick.
Variations
- Garlic butter: skip the pepper sauce and toss with garlic, butter, lemon and parsley.
- Vegetarian: replace the shrimp with white beans or mushrooms.
- Greens: add spinach or peas in the last minute.
- Milder: leave out the chilli flakes.
Storing
Best eaten fresh. Leftovers keep 1–2 days in the fridge; reheat gently so the shrimp don't turn rubbery.
Frequently asked questions
Can I use frozen shrimp for shrimp fettuccine?
Yes. Thaw and pat them dry first, then cook just until pink.
How do I know when shrimp are cooked?
They turn pink and opaque and curl into a loose C shape. A tight O shape means they're overcooked.
Is this like shrimp Alfredo?
It's similar but lighter: the creamy sauce comes from blended roasted pepper and oat cream instead of lots of butter and cream.
Is shrimp good for pescatarians?
Yes. Shrimp are on the FDA's list of best choices, lowest in mercury.
