Garlicky Shrimp Scampi with Bell Pepper & Spaghetti

[Sincerely-Food-Chef]

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!