Garlic Shrimp Linguine
with Roasted Red Pepper and Chili
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
284 g
Crevettes
(Contient Crustacean/Crustacé)
170 g
Linguines
(Contient Blé)
2 gousse(s)
Ail
1 pièce(s)
Citron
7 g
Persil
1 pièce(s)
Poivron rouge
1 pièce(s)
Échalote
1 cc
Flocons de piment
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
1.5 cs
Huile*
Informations nutritionnelles
Instructions
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!