Shrimp and Sun-Dried Tomato Fusilli
with Caramelized Onions and Chili Flakes
Sundried tomato pesto and chili flakes are key ingredients in a spicy and savoury sauce that coats juicy shrimp and hearty fusilli pasta. Caramelized onions add sweetness and complexity to bring you a meal that is delectably simple.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
170 g
Fusilli
(Contains Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Yellow Onion
1 unit(s)
Garlic, cloves
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
1 tsp
Chili Flakes
Nutrition Values
Utensils
Instructions
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- When fusilli is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
In dev: Check timing of pasta cook
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Stir in half the cooking wine.
- Add garlic to the pan. Cook, stirring often, until fragrant, 30 sec.
- Add crushed tomatoes, sun-dried tomato pesto, reserved pasta water, half the Parmesan and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring occasionally, until slightly reduced, 7-8 min. Season with salt and pepper, then stir to combine.
- Remove from heat.
- Transfer sauce to the pot with fusilli.
- Carefully wipe the pan clean.
Dev: check reduction time
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp and the remaining cooking wine. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer half the shrimp to the pot with fusilli and sauce. Season with salt and pepper, then stir to combine.
- Divide fusilli between bowls. Top with shrimp.
- Sprinkle with parsley and remaining Parmesan.
