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Orange Szechuan Linguine with Basil-Infused Shrimp

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Serving Size: 
  • 1/2 lb. Pappardelle’s Orange Szechuan Linguine
  • 4 cups veggie broth
  • 1 cup basil, coarsely chopped
  • 1 (one-inch) piece of ginger, finely diced
  • 1 clove garlic, minced
  • Zest from one orange
  • 16 large shrimp, peeled and deveined
  • 1 red bell pepper, finely diced
  • 4 shiitake mushrooms, thinly sliced
  • 4 scallions, finely chopped
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. In a large saucepan, add veggie broth, basil, ginger, garlic, orange zest and shrimp. Bring to a boil and cook until shrimp turn pink, about 3 minutes. Turn heat to low and let simmer for 5 minutes.
  3. Place desired amount of noodles in individual soup bowls. Ladle soup into bowls and garnish with red bell pepper, shitake mushrooms and scallions.

From This Recipe

$8.00 | 1 lb. package