Black and red peppered shrimp

Time 35 minutes
Yields Serves 3 to 4
Black and red peppered shrimp
(Al Seib / Los Angeles Times)
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Dear SOS: Quite a few years ago you printed a recipe for shrimp in pepper that was awesome. It was sauteed in butter, garlic and two kinds of pepper. I remember that the sauce was great soaked up with French bread, and that the shrimp was spicier if cooked with shells off.

Carrie Zeller

Lake Elsinore

DEAR CARRIE: This recipe ran in 1987. And yes, the sauce is great soaked up with bread, and the shrimp will be spicier if the shells are removed before cooking.


Heat the oven to 400 degrees.


Melt the butter over medium-low heat in a large ovenproof skillet. Add the garlic and cook until tender but not browned, 2 minutes. Stir in the red pepper flakes, pepper and salt. Add the shrimp and lemon slices. Toss to coat thoroughly.


Place the skillet in the oven and bake, stirring occasionally, until the shrimp is pink, 15 minutes.