Total Time: 25 minutes, Prep Time: 10 minutes, Cook Time: 15 minutes
9 oz. Pappardelle’s Gluten-Free Lemon Pepper Fusilli
1 tablespoon Bella Sol California Extra Virgin Olive Oil
4 cloves garlic, minced
1/2 cup gluten-free chicken broth
1/4 cup white wine
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 lb. fresh shrimp, peeled & deveined
1/4 cup unsalted butter
3 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
Salt & pepper, to taste
1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
2. Meanwhile, heat oil in a large saucepan over medium heat and sauce garlic for 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt & pepper. Reduce heat and simmer until liquid is reduced by half, about 5 minutes.
3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook for 2-3 minutes, until shrimp is opaque. Stir in cooked pasta and continue cooking for 2 minutes until well coated. Serve and enjoy!