Lemon Butter Shrimp Linguine with Roasted Red Pepper and Chili Flakes

This lemon butter shrimp linguine is a celebration of simple, bold flavors. Juicy shrimp, al dente pasta and sweet caramelized red bell pepper come together in a bright, garlicky lemon butter sauce with just a hint of chili heat. It’s a restaurant-quality meal you can make in under 30 minutes.

The key is building layers of flavor: sauté the bell pepper until it’s slightly charred and sweet, then cook the shrimp just until opaque. Toss everything with pasta, a splash of reserved cooking water and a pat of butter for a silky finish. Fresh parsley and lemon zest add a final burst of freshness.

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, mince or grate the garlic. Halve, peel and mince the shallot. Finely chop the parsley. Zest the lemon, then halve it. Core, seed and remove white veins from the red bell pepper; thinly slice into strips.
2. Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell pepper and cook, tossing occasionally, until slightly caramelized, about 7-8 minutes. Season with salt and pepper. Transfer to a plate and set aside.
3. Add the linguine to the boiling water and cook until al dente, about 8-9 minutes. Reserve ¼ cup of pasta water before draining.
4. While the pasta cooks, heat the remaining ½ tablespoon olive oil in the same skillet over medium heat. Add the shallot, garlic and chili flakes (use as much as you like; we recommend ¼ teaspoon for mild heat). Cook, tossing, until softened, about 2-3 minutes. Season with salt and pepper.
5. Add the shrimp to the skillet and cook, tossing, until just opaque, about 2-3 minutes. Season with salt and pepper.
6. Return the cooked bell pepper to the skillet. Add the drained linguine, reserved pasta water, lemon zest, a squeeze of lemon juice and the butter. Toss over medium heat until everything is well combined and heated through, about 1-2 minutes. Season with salt and pepper to taste.
7. Serve the shrimp linguine sprinkled with chopped parsley.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, 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. Adjust cooking time according to package directions.

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.