LINGUINE WITH SHRIMP and PEPPERS, a simple and quick dish to prepare in a short time, perfect for a seafood menu, excellent for all occasions.
A simple, fragrant, and different seafood dish. A combination that may seem unusual but wins at first taste: the sweetness of the peppers blends perfectly with the delicate flavor of the shrimp, creating a perfect, elegant, and light taste balance.
I had some peppers to use up and fresh shrimp, so I thought of preparing a simple dish but with a touch of color and more flavor. It is prepared in a very short time and the result is truly spectacular — perfect for a romantic dinner, a Sunday lunch or a seafood menu for the Christmas holidays.
The linguine with shrimp and peppers are ideal even if you don’t want to spend hours at the stove: just a few ingredients and in less than half an hour you have a creamy, fragrant, and Mediterranean-flavored first course. You can use red or yellow peppers, fresh or grilled, and cleaned or even frozen shrimp, the result will always be delicious.
The beauty of this dish is that it adapts to everything: you can enrich it with a pinch of chili pepper, a drizzle of good extra virgin olive oil, and a splash of lemon for freshness. And if you want to make it creamier, a spoonful of ricotta or a splash of cooking water will do the magic.
Perfect for those who love seafood first courses, this recipe is an excellent alternative to the classic pasta with shrimp or linguine allo scoglio, lighter but still tasty and beautiful to bring to the table.
Follow me in the kitchen today, there are linguine with shrimp and peppers.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz shrimp
- 5.6 oz linguine
- 1 red bell pepper
- 1 clove garlic
- Quarter cup white wine
- 1.8 oz tomato paste
- 2 tbsps cherry tomatoes
Steps
Clean the shrimp and boil them, then remove the head, shell, and intestine with the help of a toothpick.
Remove the cap from the pepper, remove the seeds and filaments, then slice it thinly.
Oil a pan, sauté the garlic, add the peppers, white wine, and let them soften, add the tomato paste and canned cherry tomatoes, and cook covered over medium-low heat.
Meanwhile, cook the pasta, add a few ladles of pasta water to the sauce, drain it al dente and add it to the sauce.
Toss in the pan for a while and serve with a sprinkling of parsley or grated lemon zest.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
LINGUINE with SHRIMP and PEPPERS
Extra tips
Use red peppers for a sweeter taste and intense color.
Shrimp can be replaced with prawns or scampi.
It is also excellent cold, as a summer seafood first course.
If you want to make it more scenic, add a few leaves of fresh basil before serving.
New: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM ACTIVATE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ LINGUINE with SHRIMP and PEPPERS
Can I use frozen shrimp?
Yes, just thaw them well and dry with kitchen paper.
What pasta shape is ideal?
Linguine are perfect, but you can also use spaghetti or tagliolini.
How to make the sauce creamier?
Add a ladle of cooking water and toss with a drizzle of oil.
Can I prepare linguine with shrimp and peppers in advance?
It’s better not to: the dish is best when freshly made, with al dente pasta and creamy sauce.
