Garlic Shrimp Pasta with Lemon & Red Pepper
Ingredients
- 1 poundpasta (linguine or spaghetti)
- 1½ poundsshrimp (large, peeled and deveined)
- 6 clovesgarlic
- 2lemon
- 1red bell pepper
- 4 tablespoonsolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ¼ cupfresh parsley
- 2 tablespoonsbutter
Prep
- 01
Mince 6 cloves garlic
- 02
Dice 1 red bell pepper into bite-sized pieces
- 03
Zest and juice 2 lemons
- 04
Roughly chop 1/4 cup fresh parsley
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (usually 8–10 minutes), then drain and set aside. Reserve 1 cup pasta water.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. When oil is hot, add shrimp and cook 2 minutes per side until just opaque. Transfer to a plate.
- 03
Add remaining 2 tablespoons olive oil to the skillet. Add minced garlic and red pepper flakes, stir for 30 seconds until fragrant.
- 04
Add diced red bell pepper to the skillet and cook for 2 minutes, stirring often.
- 05
Return shrimp to the skillet. Add juice of both lemons and 1/2 cup pasta water. Simmer for 1 minute to marry flavors.
- 06
Add cooked pasta to the skillet along with butter. Toss gently for 1–2 minutes, adding more pasta water if the pan looks dry. Taste and adjust salt and pepper.
- 07
Serve immediately, garnished with fresh parsley and lemon zest if desired.
Spice Tips
For a kick of heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. If you like smoke, a dash of smoked paprika complements the lemon and garlic well. A touch of fresh mint stirred in at the end adds an unexpected brightness.
For a richer finish, stir in a splash of white wine after the garlic blooms, or finish with a drizzle of good olive oil. Shrimp cooks fast—don't overcrowd the pan or it will steam instead of sear.