Lemony Shrimp Linguine

🥘 Ingredients

• butter
  2 tbsp
• chili flakes
  1 tsp
• garlic
  4 cloves
• lemon
  2 unit
• linguine
  12 oz
• olive oil
  3 tbsp
• parsley
  2 bunches
• pepper
  1 tsp
• red bell pepper
  2 unit
• salt
  1 tsp
• shallot
  2 unit
• shrimp
  1 lb

🍳 Cookware

• large pot
• large pan
• large pan

1. 

   1

   shrimp linguine garlic lemon parsley red bell pepper shallot chili flakes butter olive oil salt pepper

   shrimp: 1 lb, linguine: 12 oz, garlic: 4 cloves, lemon: 2 unit, parsley: 2 bunches, red bell pepper: 2 unit, shallot: 2 unit, chili flakes: 1 tsp, butter: 2 tbsp, olive oil: 3 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   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 shallot. Finely chop the parsley. Zest and halve the lemon. Core, seed, and thinly slice the red bell pepper.
3. 3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the red bell pepper to the pan and cook, tossing ⏱️ 7 minutes , until slightly caramelized. Season with salt and pepper. Remove from the pan and set aside.
4. 

   4

   Add the linguine to the boiling water and cook ⏱️ 10 minutes , until al dente. Drain, reserving ¼ cup pasta water.
5. 

   5

   Meanwhile, heat another large drizzle of olive oil in the large pan over medium heat. Add the shallot, garlic, and chili flakes to the pan. Cook, tossing ⏱️ 3 minutes , until softened. Season with salt and pepper. Add the shrimp to the pan and cook, tossing, ⏱️ 3 minutes , until opaque. Season with salt and pepper again.
6. 6

   Add the drained linguine to the pan along with the red bell pepper, reserved pasta water, lemon zest, a squeeze of lemon juice, and butter. Toss over medium heat ⏱️ 2 minutes , until fully combined and heated through. Season with salt and pepper to taste.
7. 7

   Serve the lemony shrimp linguine sprinkled with parsley and chili flakes, if desired.