Garlic Lemon Shrimp Scampi with Roasted Red Peppers and Linguine

This shrimp scampi recipe is a celebration of bright, fresh flavors. Juicy shrimp are sautéed with garlic and a pinch of chili flakes, then tossed with al dente linguine, sweet roasted red peppers and a generous squeeze of lemon. A sprinkle of fresh parsley adds the perfect finishing touch.

Ready in just 30 minutes, this dish is ideal for a quick weeknight dinner that feels special. The combination of tangy lemon, subtle heat and sweet peppers creates a balanced, satisfying meal that will have everyone asking for seconds.

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Ingredients

1 lb large shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

8 oz linguineView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 tsp red pepper flakes (or to taste)View ingredient guideLike ingredientDislike ingredient

1/2 cup roasted red peppers, slicedView ingredient guideLike ingredientDislike ingredient

3 tbsp butterView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1 lemon, juiced (about 2 tbsp)View ingredient guideLike ingredientDislike ingredient

1/4 cup fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

Salt and black pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
3. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and opaque. Transfer to a plate.
4. Reduce heat to medium. Add remaining 2 tablespoons butter and garlic to the skillet. Cook 30 seconds until fragrant, then stir in red pepper flakes and roasted red peppers. Cook 1 minute.
5. Return shrimp to the skillet. Add lemon juice and toss to combine. Add cooked linguine and a splash of reserved pasta water, tossing to coat. Adjust consistency with more pasta water if needed.
6. Remove from heat. Stir in fresh parsley. Season with salt and pepper to taste. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for linguine?

Spaghetti, fettuccine or any long pasta works well. You can also use gluten-free pasta if needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth.