Three Pepper Shrimp With Linguine
A vibrant seafood pasta featuring tender shrimp, colorful peppers, and a flavorful peanut soy sauce, perfect for a quick, spicy, and satisfying meal with bold Asian-inspired flavors.
Ingredients
- 12 oz. linguine
- 1 c. chicken broth ⓘ
- 1/4 c. peanut butter ⓘ
- 2 Tbsp. sesame oil ⓘ
- 2 Tbsp. soy sauce ⓘ
- 2 Tbsp. rice vinegar ⓘ
- 1/2 tsp. red pepper flakes ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 Tbsp. chopped fresh ginger ⓘ
- 1 tsp. powdered ginger ⓘ
- 1 tsp. chopped fresh garlic ⓘ
- 3 red peppers, cut in thin strips ⓘ
- 1 lb. medium shrimp, peeled and deveined
- 1 (4 oz.) can chopped green chiles ⓘ
Instructions
- Cook linguine until almost al dente, then drain and set aside.
- In a blender, combine chicken broth, peanut butter, sesame oil, soy sauce, rice vinegar, and red pepper flakes; process until smooth.
- Set the sauce aside.
- Heat olive oil in a large nonstick skillet over medium heat.
- Saute ginger and garlic for 2 minutes until fragrant.
- Add red peppers and shrimp; saute until shrimp is opaque, about 4 minutes.
- Stir in chopped green chiles.
- Return drained linguine to the pot.
- Add the blended sauce to the pasta and cook until pasta is al dente.
- Toss the pasta with the shrimp and peppers, then top with chopped scallions and serve.
Tips & Substitutions
For a spicier kick, increase the red pepper flakes or add a splash of sriracha to the sauce. You can substitute the peanut butter with almond butter if preferred, and feel free to mix in other vegetables like snap peas or broccoli for added nutrition. If you don’t have fresh ginger, use ground ginger, but reduce the amount to about 1/4 teaspoon.
Serving Suggestions
Serve the Three Pepper Shrimp over a bed of linguine and garnish with chopped scallions for a fresh touch. This dish pairs beautifully with a light salad, such as Cletah'S Oriental Salad, or some steamed vegetables for a balanced meal. A chilled white wine, like Sauvignon Blanc, complements the flavors well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to prevent drying out and warm it gently in a skillet over medium heat until heated through. Avoid using the microwave as it can make the shrimp tough.
Nutrition & Diet Analysis (per serving)
Each serving of Three Pepper Shrimp With Linguine contains roughly 464 calories, with 16g protein, 19g carbohydrates, and 37g fat. It is an excellent source of protein (32% of the Daily Value) and iron (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2617mg per serving (114% 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, you can use frozen shrimp. Just make sure to thaw them completely before cooking to ensure even cooking. Place them in the refrigerator overnight or run them under cold water for a quicker thaw.
What can I substitute for linguine?
If you don't have linguine, you can substitute it with spaghetti, fettuccine, or even a gluten-free pasta if needed. Each will provide a slightly different texture, but they will all work well with the sauce and shrimp.
How can I make this dish vegetarian?
To make this dish vegetarian, you can replace the shrimp with firm tofu or tempeh. Use vegetable broth instead of chicken broth and omit the shrimp. The dish will still be flavorful with the sauce and peppers.
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).