Red Pepper Shrimp Scampi

I love cooking dinner at home. I really do. I just enjoy getting in my kitchen, looking through my pantry and refrigerator and trying to come up with something just a little bit different. Plus, then I get to eat it. Do your hobbies end in eating delicious food? Yeah… didn’t think so.

This shrimp scampi recipe is a slightly spicy/creamy version of shrimp scampi. Here in the US when you a shrimp scampi dish on a menu it typically means a shrimp based dish made with butter and white wine.

But you can make it any which way you like, and I like to add a few more veggies and serve it with noodles. But that’s just me. This easy dinner takes about 20 minutes to through together and feels very light while still being very filling.

Red Pepper Shrimp Scampi, serves 2-3.

1/2 red bell pepper
1/4 cup chopped white onion
2 tablespoons minced garlic
4 tablespoons butter
1/2 tablespoon olive oil
1/2 teaspoon red pepper flakes
1/2 cup white wine
1/2 lb. shrimp
salt + pepper
1/2 cup grated Parmesan cheese
8 ounces uncooked pasta (I used linguine)
1/4 cup chopped parsley
1 lemon

In a large pan begin by melting the butter and oil together. Add the onions and red pepper and let that cook until just softened.  Add in the garlic and let cook another minute or two. Pour in the wine and let that cook until it reduces slightly.

In the mean time cook the pasta according to the directions. Once almost cooked through drain and set aside until you’re ready to add it.

Back in the veggie pan add in the shrimp (I like to use cooked shrimp because once thawed it’s really fast to have it ready to eat), red pepper flakes and lightly salt + pepper everything. Once everything is warmed through but there is still plenty of liquid in the pan add in the cooked pasta and Parmesan.

Toss so everything gets lightly coated in the cheese. Taste and add salt + pepper if needed. Squeeze on some fresh lemon juice and sprinkle on the parsley.

Easy, quick and delicious. Enjoy! xo. Emma

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4.67 from 3 votes

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Ingredients

1x2x3x

• ▢ ½ red bell pepper
• ▢ ¼ cup white onion (chopped)
• ▢ 2 tablespoons garlic (minced)
• ▢ 4 tablespoons butter
• ▢ ½ tablespoon olive oil
• ▢ ½ teaspoon red pepper flakes
• ▢ ½ cup white wine
• ▢ ½ lb. shrimp
• ▢ salt + pepper
• ▢ ½ cup Parmesan cheese (grated)
• ▢ 8 ounces uncooked pasta (I used linguine)
• ▢ ¼ cup parsley (chopped)
• ▢ 1 lemon

Instructions

• In a large pan begin by melting the butter and oil together. Add the onions and red pepper and let that cook until just softened. Add in the garlic and let cook another minute or two. Pour in the wine and let that cook until it reduces slightly.
• In the mean time cook the pasta according to the directions. Once almost cooked through drain and set aside until you’re ready to add it.
• Back in the veggie pan add in the shrimp (I like to use cooked shrimp because once thawed it’s really fast to have it ready to eat), red pepper flakes and lightly salt + pepper everything. Once everything is warmed through but there is still plenty of liquid in the pan add in the cooked pasta and Parmesan. Toss so everything gets lightly coated in the cheese. Taste and add salt + pepper if needed. Squeeze on some fresh lemon juice and sprinkle on the parsley.