Sicilian shrimp pappardelle with olives and orange

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sicilian shrimp pappardelle with olives and orange

Sicilian shrimp pappardelle with olives and orange

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 790 Calories/Serving

20 Minutes

Cauliflower, olives, and Cara Cara oranges tossed with fresh pappardelle and shrimp evoke the sun-drenched neighborhoods of Palermo

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh pappardelle
  • ½ head organic cauliflower
  • 1 organic red onion
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • ¼ cup pitted Kalamata olives
  • 1 organic Cara Cara or other orange
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon Marash chile flakes

Nutrition per serving

Calories 790, Total Fat 38g (49% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 235mg (78% DV), Sodium 1150mg (50% DV), Total Carb. 79g (29% DV), Fiber 6g (21% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Stir in the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup [½ cup] pasta cooking water. Return the pappardelle to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.
While the water heats and the pappardelle cooks, start the vegetables.


Prep and cook the vegetables

  • Cut the cauliflower into enough 1-inch florets to measure 2 cups [3 cups], discarding any leaves or thick stalks. Save any remaining cauliflower for another use.
  • Peel and thinly slice half the onion. Save the remaining onion for another use.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower and onion, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, 6 to 8 minutes. Transfer to a plate. Do not clean the pan.
While the vegetables cook, prepare the shrimp.


Prep and cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In the same pan used for the vegetables, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed. Return all the shrimp to the pan, add the cauliflower and onion, and stir to combine.
While the shrimp cook, prepare the remaining ingredients.


Prep the remaining ingredients; finish the dish

  • Cut the olives in half, checking for any pits.
  • Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the pan with the vegetables and shrimp, add the pappardelle, reserved pasta cooking water, and 2 tablespoons [¼ cup] oil and toss to combine. Stir in the olives, orange slices, and as much Marash chile as you like. Remove from the heat and season to taste with salt and pepper.


Transfer the pappardelle, vegetables, and shrimp to individual bowls. Garnish with the parsley and serve.
Kids Can!
  • Measure the cauliflower.
  • Peel the orange by hand.
  • Strip the parsley leaves.
  • Garnish with the parsley.