Shrimp Pepperoncini

Shrimp Pepperoncini bursts with garlic and tangy pepperoncini’s creating a light pan sauce with shrimp served over linguini.

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This Shrimp Pepperoncini is a great pasta dish during spring and summer. It takes mere minutes to make this incredibly delicious dish. Try this Light Artichoke Tomato Sauce too. Perfect for the warmer months ahead.

Ingredients for Shrimp Pepperoncini

1 Pound, linguini (cooked per package directions) ****PASTA WATER RESERVED****

1/2-3/4 Cup, Extra Virgin Olive Oil

1 Head, Garlic peeled and thinly sliced

1/2 Cup, sliced Pepperoncini’s

1 Pound frozen large shrimp, thawed and tails removed

1 Bunch, scallions sliced diagonally

2 Tablespoons, butter (softened) *THIS IS REALLY IMPORTANT*

1/3 Cup, chopped parsley

Salt and Pepper, to taste

Freshly grated Parmesan cheese

Blink and this dish is done. It’s the prepping that takes the most time. I remember coming out to visit my mom, here in CA, years ago. She had this new recipe that she wanted me to try. Shrimp Pepperoncini to be exact. We stood in her kitchen and prepped all the ingredients for this dish. My mom was very adamant about having all the ingredients ready to take the stage and boy was she right! Honestly the longest wait is for the water to boil. Once boiling, it’s like a green flag has started the race. Ready, set, go.

Prepping Ingredients

Grab the head of garlic and peel it. Using a sharp paring knife cut each clove into slivers and place aside.

If you bought whole Pepperoncini’s go ahead and thinly slice them into rings. I like to purchase the sliced ones.

Next clean the shrimp and remove the tails. Otherwise you can ask your fish monger to do that.

Slice the scallions and chop the parsley and set aside.

Start by bringing a large pot of salted water to a boil. I am going to insert this comment a couple of times but please save 2 cups of the cooking liquid. You will need that starchy water to make the pan sauce. Right before the pasta is done I grab a ladle and scoop out some of the liquid into a bowl so I don’t forget to save the water. And I have forgotten about the water. It sucks.

Also, have all of your prepared ingredients right next to you. I am serious when I tell you this dish comes together in literally no time.

Finishing up the Shrimp Pepperoncini

Meanwhile, in a large saute pan pour the olive oil in and scatter your sliced garlic. Set the heat to medium and cook for a mere minute. The garlic will start to sizzle. If you need to turn down the heat please do. Garlic can burn quickly so move the sliced garlic around as it’s softening to avoid burning. Once softened add in the Pepperoncini’s, shaking the pan. Cook for about a minute.

Push the garlic and Pepperoncini to one side of the pan. Turn the heat up to medium high and carefully place the shrimp in the pan. Sprinkle with a little salt and pepper and let them start to sizzle (30 seconds). Flip the shrimp over while giving a toss to the ingredients. The shrimp will start to turn pink.

Garlic and pepperoncini pushed to the side of the pan

Sprinkle the scallions on top tossing to combine. Add in the softened butter and when melted (20 seconds) ladle in the reserved pasta water. Toss until everything is well coated. Cook the sauce for just another minute so it thickens ever so slightly.

Remove from the heat. Place the cooked linguini in a large bowl and pour the shrimp sauce on top. Using tongs, mix everything together. Top with parsley and some freshly grated Parmesan cheese. I am hoping this becomes a summer pasta favorite for your family. ~Christina