Lemony Shrimp Linguine
with Roasted Red Pepper, Garlic, and Chili
Lemon, butter, and shrimpare one of our all-time favorite combinations.Amped up by garlic and spicy chili flakes, this is a dish made great by its simplicity. The addition of caramelized bell pepper adds a nice touch of sweetness for balance.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Shrimp
(Contains Shellfish)
6 ounce
Linguine
(Contains Wheat)
2 clove
Garlic
1 unit
Lemon
1 bunch
Parsley
1 unit
Red Bell Pepper
1 unit
Shallot
1 teaspoon
Chili Flakes
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic. Halve, peel, and mince the shallot. Finely chop the parsley. Zest and halve the lemon. Core, seed, and remove the white veins from the bellpepper, then thinly slice.
Heat ½ tablespoon olive oil in a large pan over medium-high heat. Add the bell pepper to the pan and cook, tossing, 7-8 minutes, until slightly caramelized. Season with salt and pepper. Set aside
Add the pasta to the boiling water and cook 8-9 minutes, until al dente. Drain, reserving ¼ cup pasta water.
Meanwhile, heat another ½ tablespoon olive oil in the same pan over medium heat. Add the shallot, garlic, and as much chili flake as you dare (we used ¼ teaspoon) to the pan and cook, tossing, 2-3 minutes, until softened. Season with salt and pepper. Add the shrimp to the pan and cook, tossing, another 2-3 minutes, until just opaque. Season with salt and pepper
Add the drained pasta to the pan over along with the red bell pepper, reserved pasta water, lemon zest, a squeeze of lemon, and 1 tablespoon butter. Toss over medium heat for 1-2 minutes, until fully combined and heated through. Season with salt and pepper.
Serve the shrimp linguine sprinkled with parsley and enjoy!
