Shrimp and Sweet Red Pepper Linguine

Shrimp and Sweet Red Pepper Linguine

Crisco(R) Pure Olive Oil 0

"Shrimp and red bell peppers are cooked in a garlicky olive oil, then tossed with linguine to make a quick and tasty meal your whole family will enjoy."

Ingredients 30 m {{adjustedServings}} servings 414 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Heat oil in a large skillet over medium heat. Add garlic. Cook and stir until golden. Add onion and peppers, cooking until tender.
  2. Add shrimp, salt and pepper. Cook shrimp until pink and tender. Serve over cooked linguine. Top with grated Parmesan cheese and parsley.
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Reviews 5

  1. 7 Ratings


Not a bad starting point. Made it as written, and the garlic burned before the onions were tender. We prefer our onions a lot more cooked than our peppers, and by adding them at the same time the peppers were mushy before the onions were tender. This was also a bit bland. I like the other reviewer's idea of adding spinach. I think I'll be using this as the basis of something new, but won't make it as written again. At the very least, I'll be caramelizing the onions before adding the garlic to the pan. I realize that takes this from a quick meal to something that takes longer to prepare, but the taste is worth it. Maybe adding the peppers and shrimp at the same time will keep the peppers the way we like them.


I found this recipe simple but fantastic. With a family who has no experience outside of the usual household kitchen, this recipe was welcomed. I added a little paprika to add to the red color, and also because my family is a fan of the stuff. A little spinach was a good contrast to the color and taste. I highly recommend this dish!


I thought this was very good. Quick and easy. Made as written with the exception of throwing in a couple of large handfuls of baby spinach that I needed to use up and sprinkling with a little shrimp boil seasoning. Would definitely make again. If you want it "saucier" try adding a little reserved water from cooking the pasta.