Shrimp Fusilli

Shrimp Fusilli

with Roasted Pepper, Lemon and Basil

Read more

It’s hard not to love fusilli ! Tossed with juicy shrimp and roasted red peppers, this 30-minute pasta is bound to become a part of your weeknight repertoire. A sprinkling of crunchy breadcrumbs gives this dish a special touch.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g



340 g



1 unit


20 g


380 unit

Red Bell Pepper

10 g


½ cup

Panko Breadcrumbs


1 tbsp

Italian Seasoning

Not included in your delivery

2 tbsp



2 tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories621 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate75 g
Sugar6 g
Dietary Fiber5 g
Protein42 g
Cholesterol232 mg
Sodium322 mg
Utensilsarrow down iconarrow down icon
Large Pot
Garlic Press
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your broiler to high (to broil the peppers).

Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, zest and juice the lemon. Core, then thinly slice peppers into 1/4-inch strips. Mince or grate garlic. Thinly slice basil leaves. Using a strainer, drain and rinse the shrimp, then pat dry with paper towels.


On a baking sheet, toss the peppers with 1 tbsp oil. Season with salt and pepper. Broil in the middle of the oven, stirring halfway through cooking, until tender-crisp, 8-10 min.


Meanwhile, add the fusilli to the large pot with the boiling water. Cook, stirring occasionally, until the noodles are tender, 9-11 min. When the fusilli is tender, reserve 1/2 cup pasta water, then drain the fusilli.


Meanwhile, heat a large non-stick pan over medium heat. Add 2 tbsp butter and swirl the pan until melted, 1-2 min. Add the panko and half the Italian seasoning. Toast, stirring often, until the panko is golden-brown, 2-4 min. Transfer to a plate and set aside.


Add 1 tbsp oil to the same pan, then the shrimp and garlic. Sprinkle over the remaining Italian seasoning. Cook, stirring occasionally, until shrimp just turns pink, 1-2 min. (TIP: Cook to a min. internal temp of 74°C/165°F. **) Add peppers, pasta, pasta water, lemon zest and 2 tbsp lemon juice. Stir together until everything is warmed through and coated, 2-3 min. Season with salt and pepper.


Divide the pasta between bowls. Sprinkle with the crispy panko and basil leaves. Drizzle over any remaining lemon juice, if desired.