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