Garlic Shrimp Linguine

Garlic Shrimp Linguine

with Roasted Red Pepper and Chili

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Lemon, butter, and shrimp are one of our all-time favourite 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.

Tags:Nut free

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

284 g



170 g



2 clove


1 unit


7 g


1 unit

Red Bell Pepper

1 unit


1 tsp

Chili Flakes

Not included in your delivery

1 tbsp



1.5 tbsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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Prep: 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 finely chop the shallot into 1/4-inch pieces. Finely chop the parsley. Zest and halve the lemon. Remove tails from shrimp.


Cook the peppers: Heat a drizzle of oil in a large pan over medium-high heat. Add the red bell pepper to the pan and cook, tossing, 7-8 minutes, until slightly caramelized. Season with salt and pepper. Transfer to a plate.


Cook the pasta: Add the pasta to the boiling water and cook 8-9 minutes, until al dente. Drain, reserving 1⁄4 cup pasta water (or 1/2 cup for 4 people.)


Cook the shrimp: Meanwhile, heat another drizzle of oil in the same pan over medium heat. Add the shallot, garlic, and as much chili flake as you dare (we used 1⁄4 tsp) to the pan and cook, tossing, 2-3 minutes, until sotened. Add the shrimp to the pan and cook, tossing, another 2-3 minutes, until they just start to turn a coral colour.


Add the drained pasta back to the pan along with the red bell pepper, reserved pasta water, lemon zest, a squeeze of lemon, and 1 tbsp butter (or 2 tbsp for 4 people). Toss over medium heat for 1-2 minutes, until fully combined and heated through. Season with salt and pepper.


Plate: Serve the shrimp linguine sprinkled with parsley and enjoy!