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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 629 calories
  • 40 min
  • 4 servings

Ingredients

  • 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

Instructions

  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!

Nutrition per Serving

Calories
629
Fat
17g
Net Carbs
71g
Protein
40g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • salad spinner (optional)
  • stainless steel skillet
  • stirring spoon
  • tongs