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No Cook Sauce: Shrimp with Spicy Thai Basil

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Serving Size: 
  • 1 lb. Pappardelle’s Spicy Thai Linguine
  • 1 lb. cooked, peeled medium shrimp
  • 2 cloves garlic, minced
  • 1/2 red onion, finely chopped
  • 3 tablespoons fresh lime juice (or to taste)
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 16 cherry tomatoes, quartered
  • Handful of Thai basil, coarsely chopped
  • Zest from one lime
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. While pasta is cooking, combine shrimp, garlic, onion, lime juice, red pepper flakes, olive oil, tomatoes and Thai basil in a large bowl. Mix well.
  3. Serve sauce over individual plates of pasta. Garnish with lime zest, if desired.

From This Recipe

$12.00 | 8.45 oz. (250 ml)
$8.00 | 1 lb. package