Pasta With Peppers And Shrimp
A vibrant pasta dish featuring shrimp, colorful peppers, artichokes, and olives, all tossed in a lemon Parmesan sauce—perfect for a quick, flavorful meal for seafood and veggie lovers.
Ingredients
- 6 oz. jar marinated artichoke hearts, cut into pieces ⓘ
- 6 Tbsp. olive oil ⓘ
- 3 green and/or red peppers ⓘ
- water ⓘ
- 1/2 lb. linguine
- 6 to 8 garlic cloves, minced ⓘ
- 1 cup sliced black olives ⓘ
- 1 lb. shrimp, shelled
- 1 tsp. salt ⓘ
- 1 tsp. red pepper flakes ⓘ
- 1 cup grated Parmesan cheese
- juice of 1 lemon ⓘ
- freshly ground pepper to taste ⓘ
Instructions
- Strain marinade from artichoke hearts and pour with olive oil into a pan.
- Saute peppers until limp.
- While peppers are cooking, boil water in another large pot and cook linguine until al dente.
- Add garlic, olives, shrimp, salt, and red pepper flakes to the pan with peppers.
- Saute until garlic is cooked and shrimp are pink.
- Drain pasta and toss with the contents of the pan, artichokes, grated Parmesan cheese, and lemon juice.
- Season with freshly ground pepper to taste and serve.
Tips & Substitutions
For added flavor, consider using a mix of colored bell peppers to enhance the dish's visual appeal. If you want a lighter option, you can substitute zucchini noodles for linguine. Fresh herbs like basil or parsley can be added for freshness, and feel free to adjust the amount of red pepper flakes to control the spice level. This dish also works well with different proteins, such as chicken or scallops, for variety.
Serving Suggestions
Serve this pasta dish with a side of garlic bread or a simple green salad for a complete meal. A crisp white wine pairs beautifully, enhancing the flavors of the shrimp and artichokes. For an Italian touch, consider serving alongside Cheesy Milano Lasagna Rolls or a fresh Caprese salad to elevate your dining experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or olive oil to prevent sticking. You can also microwave in short intervals, stirring occasionally, until heated through. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Peppers And Shrimp contains roughly 154 calories, with 8g protein, 27g carbohydrates, and 3g fat. It is an excellent source of vitamin C (120% of the Daily Value), iron (34% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 862mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used; just ensure they are fully thawed before cooking. You can thaw them overnight in the refrigerator or quickly under cold running water. Frozen shrimp may require a slightly longer cooking time, so keep an eye on them to avoid overcooking.
What can I substitute for linguine if I don't have it?
If linguine isn't available, you can substitute with other pasta shapes such as fettuccine, spaghetti, or even penne. Each type of pasta will offer a slightly different texture, but they will all work well with the sauce and ingredients in this dish.
Is there a vegetarian version of this recipe?
Absolutely! To make a vegetarian version, simply omit the shrimp and replace it with sautéed mushrooms or grilled vegetables. You can also add more artichoke hearts or chickpeas for protein. This will maintain the hearty feel of the dish while keeping it meat-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).