Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic. Halve, peel, and mince the shallot. Finely chop the parsley. Zest and halve the lemon. Core, seed, and remove the white veins from the bellpepper, then thinly slice.

Heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Add the bell pepper to the pan and cook, tossing, 7-8 minutes, until slightly caramelized. Season with salt and pepper. Set aside

Add the pasta to the boiling water and cook 8-9 minutes, until al dente. Drain, reserving 1/4 cup pasta water.

Meanwhile, heat another 1/2 tablespoon olive oil in the same pan over medium heat. Add the shallot, garlic, and as much chili flake as you dare (we used 1/4 teaspoon) to the pan and cook, tossing, 2-3 minutes, until softened. Season with salt and pepper. Add the shrimp to the pan and cook, tossing, another 2-3 minutes, until just opaque. Season with salt and pepper

Add the drained pasta to the pan over along with the red bell pepper, reserved pasta water, lemon zest, a squeeze of lemon, and 1 tablespoon butter. Toss over medium heat for 1-2 minutes, until fully combined and heated through. Season with salt and pepper.

Serve the shrimp linguine sprinkled with parsley and enjoy!