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Garlicky Shrimp Scampi with Bell Pepper & Spaghetti.

  • 8 fl oz
    chicken or vegetable broth
  • 6 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
    lemon
  • 1 oz
    Parmesan cheese
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 4
    red bell peppers
  • 12 oz
    spaghetti pasta
  •  
    black pepper
  •  
    butter, unsalted
  •  
    crushed red pepper
  •  
    salt
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    about 14 cups water
    2 tbsp salt
    12 oz (1 quarter coin = 2 oz) spaghetti pasta
  • 2
    If using frozen shrimp, place in a large bowl, cover with cold water, and set aside to thaw. If using fresh shrimp, skip this step.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 3
    Wash and dry bell peppers and parsley.
    4 red bell peppers
    1 small bunch Italian (flat-leaf) parsley
  • 4
    Seed and cut bell peppers into small strips. Shave parsley leaves off the stems; discard the stems and mince the leaves.
  • 5
    Heat a skillet over medium-high heat.
  • 6
    Peel and mince garlic.
    6 cloves garlic
  • 7
    Drain shrimp in a colander and rinse under cold water until there are no more ice chunks. Spread out on a clean towel and pat dry.
  • 8
    Add butter to skillet and let it melt. Add shrimp and cook, stirring frequently, until opaque and pink, 2-3 minutes. Transfer to a plate.
    2 tbsp butter, unsalted
  • 9
    Reduce heat to medium and add more butter to skillet. Then add garlic, bell peppers, and crushed red pepper. Cook, stirring frequently, until peppers are tender-crisp, 2-3 minutes.
    2 tbsp butter, unsalted
    ¼ tsp crushed red pepper
  • 10
    Add broth to skillet and cook until it reduces, 1-2 minutes.
    4 fl oz (½ cup) chicken or vegetable broth
  • 11
    Finely grate ¼ cup of Parmesan.
    1 oz Parmesan cheese
  • 12
    Drain pasta in a colander.
  • 13
    Add pasta, shrimp, parsley, and Parmesan to skillet. Pour in remaining broth and drizzle with lemon juice. Season with salt and pepper and toss until well combined.
    4 fl oz (½ cup) chicken or vegetable broth
    juice of 1 lemon
    ¼ tsp salt
    ⅛ tsp black pepper
  • 14
    Serve pasta on a plate or in a bowl and enjoy!