This recipe combines succulent shrimp with a creamy, spiced sauce served over tender pasta for a delightful meal.
Heat the butter and olive oil in a large skillet over medium heat.
Ensure the skillet is hot enough to melt the butter evenly.
Add the shrimp to the skillet and cook until they turn pink and firm, about 5 minutes. Remove and set aside.
Avoid overcooking the shrimp to keep them tender.
In the same skillet, sauté the red bell pepper, red onion, and garlic until softened, about 4 minutes.
Stir frequently to prevent the garlic from burning.
Add the seasoning salt, chili powder, cumin, and black pepper to the skillet and stir to combine.
Toast the spices briefly to enhance their flavors.
Pour in the half-and-half and simmer until the sauce thickens slightly, about 3 minutes.
Stir constantly to prevent the cream from curdling.
Return the shrimp and vegetables to the skillet and toss to coat in the sauce.
Ensure everything is evenly coated with the sauce.
Cook the fettuccine according to package instructions, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Serve the shrimp and sauce over the cooked pasta, garnishing with parmesan cheese and fresh cilantro.
Serve immediately to enjoy the dish at its best.
