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Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels and set aside. Cook fettuccine according to package directions; drain and return to pan. Toss with 2 tablespoons oil. Cover and keep warm.
Meanwhile, in an extra-large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add peppers, onions and garlic; cook and stir for 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Serve shrimp mixture over pasta.