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Shrimp Fusilli

Shrimp Fusilli

with Roasted Pepper, Lemon and Basil

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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.

Allergens:Crustacean/CrustacéWheat/BléMilk/Lait

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Shrimp

(ContainsCrustacean/Crustacé)

340 g

Fusilli

(ContainsWheat/Blé)

1 unit

Lemon

20 g

Garlic

380 unit

Red Bell Pepper

10 g

Basil

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Italian Seasoning

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

2 tsp

Oil*

2 tbsp

Salt*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Garlic Press
Measuring Cups
Baking Sheet
Strainer
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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