No Cook Sauce: Shrimp with Spicy Thai Basil

Serving Size: 4-6


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 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.