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Gluten-Free Lemon Pepper Fusilli with Sautéed Shrimp

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Serving Size: 
  • 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
  • 1 lemons, juiced
  • 1/2 teaspoon lemon zest
  • 2 teaspoons freshly ground black pepper
  • 1/2 pound fresh shrimp, peeled and deveined
  • 1/4 cup unsalted butter
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Sea salt, to taste
  1. Cook pasta in a large pot of boiling salted water until just tender, but still firm, stirring occasionally, about 8-10 mins. Drain and set aside.
  2. Heat oil in a large saucepan over medium heat, and sauté garlic for about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about half.
  3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked pasta, and continue cooking 2 minutes, until well coated. Serve immediately.

From This Recipe

$7.25 | 9 oz. package
$40.00 | 3 Pack Gift Box