Thaw shrimp and pat dry. Toss in olive oil and salt and pepper.
Bring a pot of water to a boil and cook fettuccine according to instructions on package.
While the pasta cooks, add the roasted peppers together with the liquid from the jar into a food processor or blender and pulse until smooth.
Heat a large, non-stick pan and add butter or olive oil, shrimp, paprika, and red pepper flakes and cook for 4 minutes on high heat, flipping once halfway. Add salt and garlic, and cook for 1 more minute.
Reduce the heat to low and remove the shrimp from the pan. In the same pan, add the pureed roasted pepper. Cook for 10 minutes and stir often.
Add half and half and parmesan to the pan and stir to combine.
Return the shrimp to the pan and add the fettuccine. Toss everything together.
Garnish with freshly chopped parsley and grated Parmesan cheese, and red pepper flakes for an extra kick.
Serve immediately and enjoy!
