Shrimp Stir-Fry Lemon Parsley Mafaldine

Recipe contributed by Margaret L. of Colorado

Serving Size: 2


4 oz. Pappardelle’s Lemon Parsley Mafaldine
4 oz. Frozen Stir-Fry Vegetables
4 medium shrimp, peeled and deveined
Bella Sol Slow-Roasted Garlic Infused Oil, to taste
Salt & Pepper, to taste


  1. Bring a pot of salted water to boil. Cook mafaldine until al dente, 8-10 minutes.
  2. While pasta is cooking, heat a sauté pan over medium; add stir fry vegetables, a couple ladles of pasta water, and season to taste. Once hot, remove from pan and set aside.
  3. In the same sauté pan, sear shrimp, seasoned with salt and pepper, until pink, but not overcooked.
  4. In a large bowl, combine pasta, vegetables, and shrimp; toss with garlic oil to taste and serve.