Lemon, butter, and shrimp is 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. If your kids don’t like spicy, simply add the chili flakes to the adult plates at the end!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
Red Bell Pepper
Wash and dry all produce. 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 shallots. Finely chop the parsley. Zest and halve the lemons. Core, seed, and thinly slice the bell peppers.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the bell peppers to the pan and cook, tossing for 6-7 minutes, until slightly caramelized. Season with salt and pepper. Remove from the pan and set aside.
Cook the linguine: Add the linguine to the boiling water and cook for 9-11 minutes, until al dente. Drain, reserving ¼ cup pasta water.
Meanwhile, heat another large drizzle of olive oil in the same pan over medium heat. Add the shallot, garlic, and as many chili flakes as you like to the pan. Cook, tossing for 2-3 minutes, until softened. Season with salt and pepper. Add the shrimp to the pan and cook, tossing, for another 2-3 minutes, until opaque. Season with salt and pepper.
Add the drained linguine to the pan along with the red bell pepper, reserved pasta water, lemon zest, a squeeze of lemon juice, and 2 Tablespoons butter. Toss over medium heat for 1-2 minutes, until fully combined and heated through. Season with salt and pepper.
Plate: Serve the lemony shrimp linguine sprinkled with parsley and chili flakes, if desired. Enjoy!