Looks like it’s still summer and I’m making spicy, creamy fettuccine and shrimp.

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.)

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

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

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

Enjoy!