Garlicky Shrimp Scampi

Name: Garlicky Shrimp Scampi with Bell Peppers and Linguine
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 20 ounce Shrimp; 12 ounce Linguine; 4 clove Garlic; 2 unit Lemon; ½ ounce Parsley; 2 unit Red Bell Pepper; 2 unit Shallot; 1 teaspoon Chili Flakes; unit Salt; unit Pepper; 4 teaspoon Olive Oil; 2 tablespoon Butter

with Bell Peppers and Linguine

Recipe Development TeamPublished on November 16, 2016

4.0

(142)

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Once upon a time, way before seafood buffets existed, there was an Italian predecessor of this dish that featured scampi, lobster-like creatures that we know as langoustines. It was only after immigrants brought it over to America that shrimp were swapped in and tacked on to the name. We’re shaking things up once again, adding in red bell peppers. They not only provide a veggie boost, but also a natural sweetness that cuts through the buttery richness and garlicky funk.

Tags:

Child friendly

•Eat First

•Family Friendly

Allergens:

Shellfish

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

20 ounce

Shrimp

(Contains: Shellfish)

12 ounce

Linguine

(Contains: Wheat)

4 clove

Garlic

2 unit

Lemon

½ ounce

Parsley

2 unit

Red Bell Pepper

2 unit

Shallot

1 teaspoon

Chili Flakes

Not included in your delivery

unit

Salt

unit

Pepper

4 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories591 kcal

Fat15 g

Saturated Fat5 g

Carbohydrate83 g

Sugar9 g

Dietary Fiber8 g

Protein36 g

Cholesterol229 mg

Sodium411 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Zester

•Large Pan

•Strainer

Instructions

Wash and dry all produce. Bring water and a large pinch of salt to a boil in a large pot. Mince or grate garlic. Halve, peel, and mince shallot. Finely chop parsley. Zest and halve lemons. Core, seed, and thinly slice bell pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until lightly caramelized, 7-8 minutes, tossing occasionally. Season with salt and pepper. Remove bell pepper from pan and set aside.

Add linguine to boiling water and cook until al dente, 9-11 minutes. Drain, reserving ½ cup pasta water.

Heat another large drizzle of olive oil in same pan used for bell pepper over medium heat. Add shallot, garlic, and as much of the chili flakes as you like. Cook and toss until softened, 3-4 minutes. Add shrimp to pan and cook until just opaque, 2-3 minutes. Season with salt and pepper.

Add drained linguine, reserved bell pepper, reserved pasta water, lemon zest, a squeeze of lemon, and 2 TBSP butter to pan with shrimp. Toss until butter is melted and shrimp are fully cooked, 1-2 minutes. Season with salt and pepper.