Shrimp and prawns · Italian · 35 min
Garlicky Shrimp Scampi with Bell Pepper & Spaghetti
- 35 min
- 2–6 servings
- 629 kcal / serving
This dish pairs tender shrimp and peppers with al dente spaghetti in a garlicky butter sauce, balanced by bright lemon and Parmesan. It’s straightforward enough for weeknights, yet keeps flavors keen and satisfying.
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Ingredients
- 4 fl ozchicken or vegetable broth
- 3 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ ozParmesan cheese
- ¾ lbraw peeled shrimp, fresh or frozen
- 2red bell peppers
- 6 ozspaghetti pasta
- lemons
From the pantry: black pepper, butter, unsalted, crushed red pepper, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · salad spinner (optional) · stainless steel skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 3 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 2red bell peppers
- lemons
Dairy, eggs & chilled
- ½ ozParmesan cheese
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- 6 ozspaghetti pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red bell peppers | 2 | 4 | 6 |
| spaghetti pasta | 6 oz | 12 oz | 18 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the pasta in salted boiling water until it reaches your preferred firmness, about 8–10 minutes.
- If shrimp are frozen, thaw them in cold water and pat dry; if not, skip this step.
- Clean and dry the bell peppers and parsley, then mince the parsley.
- Slice the bell peppers into thin strips.
- In a skillet, melt butter over medium-high heat, add the shrimp, and cook until pink and just opaque, 2–3 minutes; transfer to a plate.
- Lower the heat to medium, melt more butter, then add garlic, peppers, and crushed red pepper; cook until peppers are tender-crisp, 2–3 minutes.
- Pour in the broth and let it reduce for 1–2 minutes; finely grate Parmesan.
- Drain the pasta and return it to the pot; add the shrimp, parsley, Parmesan, remaining broth, and a squeeze of lemon juice; season with salt and pepper and toss to combine.
- Serve the pasta in bowls or on plates, enjoy.
Two tips
- Prep ahead by thawing shrimp in cold water if needed, or thaw in the fridge overnight.
- For a serving variation, finish with an extra squeeze of lemon or a light sprinkle of Parmesan from the pantry when serving.
Nutrition per serving
- Calories
- 629 kcal
- Protein
- 40 g
- Carbs
- 77 g
- Fat
- 17 g
- Fiber
- 6 g
- Sodium
- 1002 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.