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Spicy, Creamy Shrimp Over Lemon Garlic Linguine

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Serving Size: 
  • 1 lb. Pappardelle’s Lemon Garlic Linguine
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika and cayenne pepper
  • 1 teaspoon fresh oregano and thyme, chopped*
  • 1 teaspoon salt*
  • 1/2 cup dry white wine*
  • 2 cups heavy cream (or half-and-half)*
  • 1 tablespoon fresh lemon juice
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh parsley leaves, chopped
  • 1/2 cup Parmesan cheese, grated

*Or use Pappardelle's (11 oz.) Coral Sauce

    1. Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
    2. In a large sauté pan, heat olive oil and add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, paprika, cayenne, oregano, thyme, and salt. Cook, stirring for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream, lemon juice and cook, stirring occasionally, until slightly reduced. (-Or- *Use Pappardelle’s (11 oz.) Coral Sauce for “*” items.) Add the shrimp and cook until nearly pink. Add the onions and parsley and cook for 1 minute.
    3. Add the cooked pasta to the above and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/4 cup of the cheese. Turn out into a serving bowl and top with the remaining 1/4 cup of cheese. Serve.

    From This Recipe

    $6.99 | 11 oz. container
    $8.00 | 1 lb. package