Red Pepper Fettuccine with Shrimp

• softened, unsalted butter (we ♡ Land O Lakes® Butter!)1 cup
• cloves garlic↗3
• juice and zest of 1 lemon
• fresh herbs (see notes)0.75 cup
• jarred roasted red peppers, drained (see notes)↗8 ounce
• chili powder↗1 teaspoon
• cayenne pepper for heat0.25 teaspoon
• salt↗1 teaspoon
• raw shrimp↗16 ounce
• uncooked fettuccine↗8 ounce
• heavy whipping cream↗0.5 cup
• reserved pasta water (or regular water if you forget)0.75 cup
• greens, lemons, and salt for serving↗

Step-by-step instructions

1. 1

   Red Pepper Butter: 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

   Fettuccine: 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

   Shrimp: 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

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