Pepper and Shrimp Fettuccine with Garlic Parsley Fettuccine
 
12 oz package, Valente Garlic Parsley Fettuccine
2 lbs., raw shrimp, thawed, peeled and deveined
½ cup olive oil
¼ tsp freshly ground black pepper
1 tsp smoked paprika
½ tsp onion powder
3 cloves of garlic, minced
1 large onion
4 sweet red bell peppers, chopped
1 ½ cups heavy cream
Flat leaf parsley, chopped

Marinate 2 pounds of thawed, raw, peeled and deveined shrimp in olive oil, freshly ground black pepper, smoked paprika, and onion powder in the refrigerator for about 2 hours. 

Sauté garlic, onion, and bell peppers. 

Drain the shrimp and cook with the vegetables until cooked through. 

Stir in heavy cream and gently warm through but do not boil. Season to taste. 

Cook Garlic Parsley Fettuccine in plenty of salted, rapidly boiling water until al dente, about 3-5 minutes. Drain pasta. 

Stir the sauce into the pasta to coat. Sprinkle with a handful of chopped parsley. Serve immediately. 

 SERVES 4-6