Boil the fettuccine until tender and drain well.

Add the butter to a skillet over medium high heat along with the shrimp, salt and pepper and paprika. Stir to combine and saute until cooked through.

Puree the roasted red peppers until smooth.

Remove the shrimp from the skillet and reduce the heat to medium.

Saute the garlic in the skillet for 30 seconds.

Add the roasted red peppers to the skillet and saute for several minutes.

Whisk in the heavy whipping cream until the sauce thickens. Stir in the Parmesan cheese.

Return the shrimp and the pasta to the skillet and stir to combine before serving.