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Grilled Southwest Shrimp Skewers over Gluten-Free Chipotle Lime Small Trumpet

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Serving Size: 
  • 9 oz. Pappardelle’s Gluten-Free Chipotle Lime Small Trumpet
  • 1/2 chipotle chile, minced
  • 1 teaspoon adobo sauce
  • 1/2 teaspoon cumin
  • 1/2 tablespoon brown sugar
  • 1/2 lime (juice and zest)
  • 1 tablespoon cilantro, chopped
  • 1/2 pound shrimp, peeled and deveined
  1. Stir together chipotle chile, adobo sauce, cumin, brown sugar, lime juice and zest and cilantro in a medium bowl. Let shrimp marinate in mixture for 20 minutes.
  2. Skewer shrimp (Make sure to soak skewers in water for 20 minutes before use).
  3. Coat grill with non-stick oil and grill the shrimp until cooked, about 2-3 minutes per side.
  4. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, but still firm, stirring occasionally, about 8-10 mins. Drain and place pasta in a large mixing bowl.
  5. Remove shrimp from skewers and toss with pasta. Serve immediately.

From This Recipe

$7.25 | 9 oz. package