Shrimp and Sun-Dried Tomato Fusilli
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Shrimp and Sun-Dried Tomato Fusilli

with Caramelized Onions and Chili Flakes

Sundried tomato pesto and chili flakes are key ingredients in a spicy and savoury sauce that coats juicy shrimp and hearty fusilli pasta. Caramelized onions add sweetness and complexity to bring you a meal that is delectably simple.

Chef's Choice

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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

285 g


(Contains Shrimp)

170 g


(Contains Wheat)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Yellow Onion

1 unit(s)

Garlic, cloves

7 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

1 tsp

Chili Flakes


Nutrition Values

Calories670 kcal
Fat16 g
Saturated Fat4 g
Carbohydrate93 g
Sugar18 g
Dietary Fiber9 g
Protein42 g
Cholesterol190 mg
Sodium2080 mg
Trans Fat0.3 g
Potassium1250 mg
Calcium300 mg
Iron8 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.


Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
  • When fusilli is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.

In dev: Check timing of pasta cook

  • Meanwhile, peel, then cut onion into 1/4-inch slices.
  • Finely chop parsley.
  • Peel, then mince or grate garlic.
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
  • Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
  • Stir in half the cooking wine.
  • Add garlic to the pan. Cook, stirring often, until fragrant, 30 sec.
  • Add crushed tomatoes, sun-dried tomato pesto, reserved pasta water, half the Parmesan and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring occasionally, until slightly reduced, 7-8 min. Season with salt and pepper, then stir to combine.
  • Remove from heat.
  • Transfer sauce to the pot with fusilli.
  • Carefully wipe the pan clean.

Dev: check reduction time

  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp and the remaining cooking wine. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
  • Transfer half the shrimp to the pot with fusilli and sauce. Season with salt and pepper, then stir to combine.
  • Divide fusilli between bowls. Top with shrimp.
  • Sprinkle with parsley and remaining Parmesan.