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You are here: Home / Recipes / Moroccan-Spiced Shrimp Fettuccine

Moroccan-Spiced Shrimp Fettuccine

Published: Feb 21, 2022 · Modified: Mar 7, 2022 by Chef Grey

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This Moroccan-Italian fusion dish uses Middle Eastern spices for the shrimp, and a basic Alfredo sauce amped up with Aleppo pepper flakes. Add a fresh salad to make it a complete meal.

Moroccan Spiced Shrimp Fettuccine
Jump to:
  • Use Middle Eastern Spices for a Warming Dish
  • Ingredients You'll Need
  • Notes
  • How to Make Moroccan-Spiced Shrimp Fettuccine
  • Eat, Comment, Share, and Follow!
  • 📖 Recipe Card
  • 💬 Comments

Use Middle Eastern Spices for a Warming Dish

We love Middle Eastern cuisine. The warming spices are amazing, and can be used with almost any type of dish. I'm not sure how well they would work with desert, but I'm going to try it sometime. Middle Eastern-spiced scones might be really good!

We use Aleppo pepper in this dish. It has about the same heat level as regular red pepper flakes, but it's got a lot more flavor. It has undertones of cumin and fruitiness that add a unique layer of flavor to your cooking.

Ingredients You'll Need

This recipe has a lot of ingredients, so there will be a lot of measuring. But once your prep work is done the dish comes together quickly!

  • fettuccini
  • parsley (for garnish)

For the Sauce

  • butter
  • garlic
  • flour
  • heavy cream
  • half and half (you can use milk for a lighter sauce)
  • Aleppo pepper flakes (or other dried pepper flakes)
  • Parmesan cheese
  • Romano cheese
  • salt and pepper

Note: Aleppo pepper is a Middle Eastern ingredient, and you may not be able to find it in your local supermarket. But you can get a similar flavor by mixing 4 parts sweet paprika to 1 part cayenne pepper and a pinch of salt.

For the Shrimp

  • butter
  • olive oil
  • garlic
  • paprika
  • coriander
  • cumin
  • cayenne pepper
  • turmeric
  • cinnamon
  • salt
  • shrimp

Notes

We like our spices intense! If you're new to Middle Eastern flavors, we suggest going low at first and using half the spice amounts. It will still be tasty, and will give you a good introduction to this wonderful cuisine.

The hottest ingredient in this recipe is the cayenne pepper. If you don't like a lot of heat, leave it out.

How to Make Moroccan-Spiced Shrimp Fettuccine

Ingredients

Linguine is the base of this dinner, and parsley is the garnish.

Moroccan Spiced Shrimp Fettuccine pasta and parsley

Here are the sauce ingredients: half and half, cream, butter, flour, Parmesan and Romano cheese, garlic, and Aleppo peppers.

Moroccan Spiced Shrimp Fettuccine sauce ingredients

The shrimp is sautéed in butter, olive oil, garlic, and spices: paprika, cumin, coriander, cayenne, turmeric, cinnamon, and salt.

Moroccan Spiced Shrimp Fettuccine shrinp ingredientsw

Here's a big bowl of shrimp. The longest part of the prep work is taking the tails off of the shrimp! Really, does anyone like tails on shrimp served with a sauce? If you don't want to waste the tails, put them in a zip lock bag and freeze them, and when you've got enough use them to make shrimp stock.

Moroccan Spiced Shrimp Fettuccine shrimp

Even if you bought "peeled and deveined shrimp", be sure to check them carefully to make sure there are no bits of shell and that they're completely "deveined". The "vein" on a shrimp is not a blood vessel, of course. It's the tail end of the shimp's digestive system, and you know what ends up there! (I found four or five in this two pounds of shrimp that I had to finish cleaning.)

Make the Pasta

Cook the pasta according to the instructions on the package. Drain and set aside. (You can toss the pasta with a little olive oil or melted butter to keep it from sticking together.)

(No picture. It's a pot of pasta. Move on, nothing to see here.)

Make the Sauce

Melt the butter in a large saucepan over medium heat. Drop a couple of bits of garlic into the pan, and when they start to sizzle add the rest of the garlic and sauté for about a minute. I call this the "sizzle test".

Moroccan Spiced Shrimp Fettuccine sauteing garlic

Gradually add the flour and whisk well to ensure that there are no lumps.

Moroccan Spiced Shrimp Fettuccine whisking in flour

Gradually pour in the heavy cream and whisk to combine with the flour. Do the same with the half and half.

Moroccan Spiced Shrimp Fettuccine adding cream

Add the Aleppo pepper and stir to combine.

Moroccan Spiced Shrimp Fettuccine adding Aleppo pepper

Slowly stir in the Parmesan and Romano cheeses and stir until they get melty. Add salt and pepper to taste.

Heat the sauce until it starts to bubble, then reduce the heat to low and continue cooking until it thickens to your preferred consistency. If it gets too thick you can add a bit more half and half or milk. If it's too thin you can add a bit more flour or cheese. Just make sure you don't throw the flavor balance off! Taste again and adjust the salt and pepper if necessary.

Make the Shrimp

Heat the butter and oil in a large skillet. Use the sizzle test to tell when to add the garlic, and sauté for about a minute.

Moroccan Spiced Shrimp Fettuccine sauteting garlic

Add the spices and stir for about a minute until you can smell those wonderful fragrances.

Moroccan Spiced Shrimp Fettuccine mixing in spices

Add the shrimp and sauté for about four minutes until they're pink and opaque.

Moroccan Spiced Shrimp Fettuccine sauteing shrimp

Plate and Serve

If your pasta is nice and thick you can use a plate; if it's a bit thin and runny, put it in a bowl.

Put some pasta on the dish. If you want to impress your guests, twirl the pasta into a nest like the chefs do in the cooking shows. I clearly need to work on my technique.

Moroccan Spiced Shrimp Fettuccine plating pasta

Pour some sauce over the pasta. "Some" = "As much as you want." The judges on cooking competition shows (I'm looking at you, "Chopped"!) are always complaining that they don't get enough sauce.

Moroccan Spiced Shrimp Fettuccine pouring on the sauce

Add a scoop or two of shrimp and garnish with parsley if you like. If you want a bit more heat, you can sprinkle some Aleppo pepper over it!

Moroccan Spiced Shrimp Fettuccine

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Moroccan Spiced Shrimp Fettuccine

Moroccan-Spiced Shrimp Fettuccine

Chef Grey
This Moroccan-Italian fusion dish uses Middle Eastern spices for the shrimp, and a basic Alfredo sauce amped up with Aleppo pepper flakes. Add a fresh salad to make it a complete meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Course Main Course
Cuisine African
Servings 6
Calories 631 kcal

Ingredients
 

  • 1 (16-ounce) package fettuccine
  • parsley for garnish, optional

Sauce Ingredients

  • 6 tablespoons butter
  • 1 tablespoon garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 2 cups half-and-half
  • 1 teaspoon dried Aleppo pepper flakes
  • ½ cup Parmesan cheese grated
  • ½ cup Romano cheese grated
  • Salt and black pepper to taste

Shrimp Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • 2 teaspoons hot paprika
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 pounds medium shrimp peeled and deveined

Instructions
 

  • Prepare the fettuccine according to the package directions.
    1 (16-ounce) package fettuccine

Make the Sauce

  • Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
    6 tablespoons butter, 1 tablespoon garlic
  • Add the flour and whisk continually until there are no lumps.
    2 tablespoons all-purpose flour
  • Gradually add the cream and whisk continually, then do the same with the half-and-half.
    1 cup heavy cream, 2 cups half-and-half
  • Add the Aleppo pepper and stir to combine.
    1 teaspoon dried Aleppo pepper flakes
  • Slowly stir in the cheese. Taste and season with salt and pepper if desired.
    ½ cup Parmesan cheese, ½ cup Romano cheese
  • Heat the sauce until it starts to bubble, then reduce the heat to low and continue cooking until it thickens to your preferred consistency. Taste again and adjust salt and pepper if necessary.
    Salt and black pepper

Cook the Shrimp

  • Heat the butter and oil in a large skillet. Add the garlic and cook for about a minute.
    3 tablespoons butter, 1 tablespoon olive oil, 5 cloves garlic
  • Add the spices and stir for one minute until they become fragrant, about one minute.
    2 teaspoons hot paprika, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, 1 teaspoon salt
  • Add the shrimp and sauté until they turn pink, about four minutes.
    2 pounds medium shrimp

Plate and Serve

  • Put some of the pasta on a plate or bowl (depending on the consistency of the sauce). If you want to be fancy, twirl it into a nest like they do on the cooking shows!
  • Pour some of the sauce over the pasta. (You know how much sauce you want!)
  • Add a scoop or two of shrimp and garnish with parsley if you like. Serve and wait for the applause!
  • Don't forget to come back here and comment, rate, and follow us on social media!

Nutrition Estimate

Calories: 631kcalCarbohydrates: 10gProtein: 40gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 387mgSodium: 1007mgPotassium: 625mgFiber: 1gSugar: 1gVitamin A: 1955IUVitamin C: 4mgCalcium: 423mgIron: 2mg

Inspired By

https://www.tasteofhome.com/recipes/spicy-shrimp-fettuccine-alfredo/
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Comments

    5 from 1 vote

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    Recipe Rating




  1. Elaine says

    March 07, 2022 at 6:13 am

    5 stars
    This dish really kicked our plans for Sunday night pasta up a notch or two! The heat of the shrimp spices was perfect, and was nicely balanced by the creaminess of the Alfredo sauce. I made this on short notice and didn't have time to find Aleppo pepper flakes, which aren't carried in most of our grocery stores. I substituted a recommended blend of 4 parts sweet paprika to one part cayenne pepper and a pinch of salt. I'll be sure to have Aleppo pepper on hand by the next time I make this, which will be soon!

    Reply
    • Kurt says

      March 15, 2022 at 4:41 pm

      Thanks for the review, I'm glad you enjoyed the dish! It's pretty easy to make substitutions on recipes if you do a search for "replacement for {ingredient}".

      Reply

Hi, I'm Grey. My wife Debbie and I love to explore flavors, cuisines, and cooking techniques. We hope we can inspire you to try something new, because Variety is the Spice of Your Life!

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