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Shrimp Fusilli

Shrimp Fusilli

with Roasted Sweet Pepper Sauce and Basil

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It’s hard not to love fusilli! Tossed with juicy shrimp and roasted sweet peppers, this quick pasta is bound to become a part of your weeknight repertoire.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



170 g



1 tbsp

Balsamic Glaze


6 g


160 g

Sweet Bell Pepper

7 g


370 mL

Crushed Tomatoes

¼ cup

Parmesan Cheese


1 tbsp

Italian Seasoning


Not included in your delivery

1.5 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1966 kJ
Calories470 kcal
Fat25 g
Saturated Fat4.5 g
Carbohydrate36 g
Sugar9 g
Dietary Fiber3 g
Protein27 g
Cholesterol190 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, core, then thinly slice peppers. Thinly slice the basil. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.


Add fusilli to the pot of boiling water. Cook, stirring occasionally, until tender, 9-11 min. Reserve 1/2 cup pasta water (dbl for 4ppl), then drain and return to pot, off heat.


While fusilli cooks, toss peppers with 1/2 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Broil in the middle of the oven, stirring halfway through cooking, until tender-crisp, 6-8 min.


While peppers broil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil and 1/4 tbsp Italian seasoning (dbl both for 4ppl), then half the shrimp. Cook, stirring occasionally, until shrimp just turns pink, 1-2 min.** Transfer shrimp to a plate. Repeat with another 1/2 tbsp oil, 1/4 tbsp Italian seasoning (dbl both for 4ppl), garlic and remaining shrimp. Transfer shrimp to the same plate.


Add crushed tomatoes, balsamic glaze, reserved pasta water and remaining Italian seasoning to the same large non-stick pan. Season with salt and pepper. Add roasted peppers, including any juices from the baking sheet. Cook, stirring together, until sauce is simmering and slightly thickened, 3-4 min.


Remove the pan from heat and add shrimp mixture and half the basil to the large pot with the fusilli. Season with salt and pepper and stir to combine. Divide shrimp fusilli pasta between bowls. Sprinkle over the Parmesan and remaining basil.