This Spicy Peppered Shrimp Alfredo is a creamy, flavorful dish that brings together the richness of Alfredo sauce and the boldness of shrimp with a hint of spice. With sautéed vegetables and a sprinkle of cayenne pepper, this meal is sure to impress your taste buds. The fettuccine pasta soaks up all the creamy goodness, while the Romano cheese adds a subtle sharpness, making this a satisfying dish for any occasion.

Why You’ll Love This Recipe:

Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
Customizable Heat: You can adjust the cayenne pepper to your desired spice level.
Comfort Food: Creamy pasta paired with tender shrimp offers the ultimate comfort meal.
Crowd-Pleaser: This dish appeals to a variety of palates, whether you’re cooking for family or entertaining guests.

INGREDIENTS YOU’LL NEED:

1 pound shrimp (peeled and deveined)
8 ounces fettuccine pasta
2 tablespoons butter
1 tablespoon olive oil
1 small onion (chopped)
3 cloves garlic (minced)
1 red bell pepper (chopped)
1 cup mushrooms (sliced)
1 jar (15 oz) Alfredo sauce
1/2 cup Romano cheese (grated)
1/4 cup heavy cream
1/4 teaspoon cayenne pepper (optional, for spice)
Salt and black pepper to taste
Fresh parsley (chopped, for garnish)

HOW TO MAKE SPICY PEPPERED SHRIMP ALFREDO:

STEP-BY-STEP INSTRUCTIONS:

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
In a large pan, melt the butter and olive oil over medium heat. Add the chopped onion and sauté for about 2 minutes, or until soft. Next, add the minced garlic, red bell pepper, and sliced mushrooms. Cook for another 2-3 minutes until the vegetables are softened.
Cook the Shrimp:
Add the shrimp to the pan and cook for about 3-4 minutes, or until the shrimp turn firm and pink. Be careful not to overcook, as shrimp can become tough.
Prepare the Alfredo Sauce:
Pour in the Alfredo sauce, Romano cheese, and heavy cream. Stir well and bring the mixture to a simmer. Let the sauce cook for about 5 minutes, stirring occasionally, until it thickens slightly.
Season the Dish:
Add the cayenne pepper for a spicy kick, and season with salt and black pepper to taste. Adjust the cayenne based on your spice preference.
Combine with Pasta:
Add the cooked fettuccine to the sauce and shrimp mixture, tossing everything together to ensure the pasta is well coated in the sauce.
Garnish and Serve:
Sprinkle fresh chopped parsley over the top of the pasta before serving for a pop of color and freshness.

HELPFUL TIPS:

Adjust the Spice Level: Start with 1/4 teaspoon of cayenne pepper for a mild heat and increase if you prefer more spice.
Fresh Cheese: Grating Romano cheese fresh will give your dish a richer flavor compared to pre-packaged varieties.
Use Fresh Shrimp: Fresh shrimp works best, but frozen shrimp can be used if properly thawed before cooking.
Make Your Own Alfredo Sauce: For a richer and more authentic taste, consider making your own Alfredo sauce using cream, Parmesan cheese, and butter.

DETAILS:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-American
Diet: Pescatarian

NOTES:

Feel free to add more vegetables such as spinach or zucchini for extra nutrition.
To make the dish lighter, substitute half-and-half for heavy cream or use a low-fat Alfredo sauce.
If you’re looking to reduce carbs, serve this over zucchini noodles or spaghetti squash instead of fettuccine.

FREQUENTLY ASKED QUESTIONS:

Can I use other types of pasta?
Yes, you can substitute fettuccine with other pasta shapes like penne, linguine, or even whole wheat pasta.

What can I use instead of Romano cheese?
If you don’t have Romano cheese, Parmesan or Pecorino will work as excellent substitutes with a slightly different flavor profile.

Can I make this dish ahead of time?
While this dish is best enjoyed fresh, you can make it ahead and store it in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or milk to keep the sauce creamy.

Can I make it dairy-free?
Yes, you can use a dairy-free Alfredo sauce and replace the heavy cream with coconut cream for a non-dairy alternative.

STORAGE INSTRUCTIONS:

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat on the stovetop over low heat, adding a bit of milk or cream to help restore the sauce’s creaminess.
Freezing: This dish doesn’t freeze well due to the creamy sauce, which can separate when thawed.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

Creamy Garlic Parmesan Chicken Pasta: A rich and creamy pasta dish with tender chicken and a luscious garlic-Parmesan sauce.
Shrimp Scampi Linguine: Succulent shrimp tossed in a buttery garlic sauce with fresh parsley and lemon.
Four Cheese Fettuccine Alfredo: A cheesy dream come true with four types of cheese for the ultimate creamy sauce.

CONCLUSION:

Spicy Peppered Shrimp Alfredo is a must-try for anyone who loves a creamy pasta dish with a bit of a kick. It’s simple enough to make on a weeknight but delicious enough to serve for special occasions. Customize the heat to your liking, and don’t forget to garnish with fresh parsley for a touch of brightness. Enjoy this dish with family or friends for a satisfying meal that’s sure to impress!

Spicy Peppered Shrimp Alfredo

Author: Martha

Print Recipe

Description

Ingredients

Scale

1 pound shrimp (peeled and deveined)
8 ounces fettuccine pasta
2 tablespoons butter
1 tablespoon olive oil
1 small onion (chopped)
3 cloves garlic (minced)
1 red bell pepper (chopped)
1 cup mushrooms (sliced)
1 jar (15 oz) Alfredo sauce
1/2 cup Romano cheese (grated)
1/4 cup heavy cream
1/4 teaspoon cayenne pepper (optional, for spice)
Salt and black pepper to taste
Fresh parsley (chopped, for garnish)

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
In a large pan, melt the butter and olive oil over medium heat. Add the chopped onion and sauté for about 2 minutes, or until soft. Next, add the minced garlic, red bell pepper, and sliced mushrooms. Cook for another 2-3 minutes until the vegetables are softened.
Cook the Shrimp:
Add the shrimp to the pan and cook for about 3-4 minutes, or until the shrimp turn firm and pink. Be careful not to overcook, as shrimp can become tough.
Prepare the Alfredo Sauce:
Pour in the Alfredo sauce, Romano cheese, and heavy cream. Stir well and bring the mixture to a simmer. Let the sauce cook for about 5 minutes, stirring occasionally, until it thickens slightly.
Season the Dish:
Add the cayenne pepper for a spicy kick, and season with salt and black pepper to taste. Adjust the cayenne based on your spice preference.
Combine with Pasta:
Add the cooked fettuccine to the sauce and shrimp mixture, tossing everything together to ensure the pasta is well coated in the sauce.
Garnish and Serve:
Sprinkle fresh chopped parsley over the top of the pasta before serving for a pop of color and freshness.

Notes

Feel free to add more vegetables such as spinach or zucchini for extra nutrition.
To make the dish lighter, substitute half-and-half for heavy cream or use a low-fat Alfredo sauce.
If you’re looking to reduce carbs, serve this over zucchini noodles or spaghetti squash instead of fettuccine.