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Gemelli with Shrimp, Red Bell Peppers, and Peas

Gemelli with Shrimp, Red Bell Peppers, and Peas

Ingredients

  • 3 large red bell peppers, cut into thin strips
  • 2 medium onions, thinly sliced
  • 3 large garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon grated orange peel
  • 12 ounces uncooked medium shrimp, peeled, deveined
  • 1 1/2 cups frozen peas, unthawed
  • 8 ounces gemelli or fusilli pasta (about 2 1/2 cups)

Recipe Preparation

  • Heat oil in large nonstick skillet over medium-high heat. Add peppers and onions; sauté until onions are deep golden, about 10 minutes. Add garlic, thyme, and orange peel; stir 1 minute. Add shrimp and peas; sprinkle with salt and pepper. Sauté until shrimp are just opaque in center and peas are heated through, about 4 minutes. Season to taste with salt and pepper.

  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/2 cup pasta cooking water and reserve. Drain pasta; return to pot.

  • Add shrimp mixture and reserved cooking water to pasta; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

Reviews Section

Recipe Summary

  • 1 ½ pounds fresh peeled and deveined medium shrimp
  • ¼ cup butter
  • 2 tablespoons olive oil
  • ⅓ cup finely chopped onion (1 small)
  • 6 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 1 12 ounce jar roasted red sweet peppers, drained and chopped
  • ½ cup dry white wine
  • ½ cup whipping cream
  • ¼ cup snipped fresh basil
  • 1 cup finely shredded Parmesan cheese (4 ounces)
  • 12 ounces dried pasta, cooked and drained

Rinse shrimp pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper cook and stir for 2 minutes. Add roasted peppers and wine.

Bring to boiling reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.

Add shrimp mixture and cheese to hot cooked pasta toss gently to combine.


2 tablespoons olive oil
1/2 onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon basil
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups diced peeled and seeded tomatoes
2 tablespoons sugar
1/2 cup green onions, chopped
3 cups chicken or shrimp stock
1 pound vermicelli pasta or linguine, cooked and drained
1 pound fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated Parmesan cheese

Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.

Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.


Shrimp, Lemon and Gemelli Pasta Salad

  • 1 lb gemelli or cavatappi pasta
  • 1 lb large shrimp
  • 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1 pint grape tomatoes
  • 1/2 peeled cucumber, sliced

Heat a large covered saucepan of salted water to boiling. Cook pasta 2 minutes less than the label directs, stirring occasionally. Add shrimp 2 minutes before the pasta is cooked. Drain well.

Grate 1 teaspoon peel from the lemon and squeeze 2 tablespoons juice into large bowl. Add oil, vinegar, dill, capers, mustard, garlic and 1/2 teaspoon each salt and pepper whisk to combine.

Stir in tomatoes and cucumber.

Add pasta and shrimp to the large bowl toss until well-coated. Serve warm or refrigerate in an airtight container up to 1 day ahead.


Pasta Salads

Mrs. Gerry’s prepares the best pasta salads and macaroni salads from coast to coast. Keeping traditional aspects while adding a flavorful twist makes Mrs. Gerry’s pasta salads a perfect dish for any occasion. Our salads can be found in the deli or on the shelves of your local grocer!

A light vinaigrette accents this delicious combination of cavatappi pasta, fresh tomatoes, red bell peppers, onions, basil, sun-dried tomatoes, and garlic.


Fraboni's Italian Specialties

large whole mushrooms marinated in a garlicy olive oil vinaigrette dressing.

fresh mushrooms sliced and tossed with celery onions and peppers. dressed with a snappy dressing that bites. (not always available)

whipped topping with fresh fruit and nuts.

lots of chicken meat tossed with curly twisted pasta, celery, onion, and radishes in a creamy, homemade, flavorful dressing.

dolphin safe tuna chunks with baby shells, celery, and onions, in a flavorful dressing.

unique salad with meats and cheeses. greek peppers, green and black olives, tossed with pepperoni, genoa salami, mortadella, provolone cheese, and green and red peppers. a little spicy but not too hot

something of a sweet salad with broccoli buds, raisins, bacon, and onions with a simple slightly sweet dressing. great as a side salad.

great as a relish salad. ripe tomatoes, green onions, and green peppers in a little bit spicier dressing.

potatoes, green onions, celery, peppers, and lots of eggs, with a thick homemade dressing.

potatoes, onions, celery, peppers, and lots of eggs, with a thick homemade dressing.

cheese-filled pasta with broccoli, carrots, cauliflower, sweet peppers and ripe olives in a vinaigrette dressing.

shell pasta in a homemade creamy pesto dressing with peas and chunks of crab meat.

cheese filled tortellini, carrots, red bell peppers and peas, tossed with a homemade creamy pesto sauce.

colorful corkscrew pasta with red onion, black olives, red and green bell peppers in a homemade vinaigrette dressing.

large imported artichoke hearts marinated in a garlicy olive oil and vinegar seasoning.

a blend of hot and sweet peppers. these add a lot to any meal.

small pasta shells with celery and carrots in a creamy dressing with plenty of shrimp.

elbow macaroni and cheese with peas, celery, onion, red peppers and eggs in a mellow dressing which children love.

a lightly seasoned mixture of greek kalamata olives, artichoke hearts, zucchini, carrots, celery and red peppers.

marinated green and greek and moroccan olives, celery, yellow and red onions, green and red peppers in a secret frabonis dressing.

medium shells with crab meat. dressing is a salad dressing and dill mixture.

cauliflower, broccoli, red and green peppers, marinated with olive oil and herbs with a red wine vinegar dressing.

gemelli pasta, feta cheese, tomato, green onion and broccoli. the dressing has olive oil, vinegar, garlic, red pepper and herbs.

large bow tie pasta, fresh tomatoes, plenty of big chunks of pepperoni, black olives, bell peppers and onion dressed with a sort of spicy oil and vinegar dressing and parmesan cheese.

Fresh Lettuce Salads

all fresh salads are made with lettuce, celery, onion, radish, carrot, tomato and some halve olives.

all the layers and some say, better than moms

leaf lettuce, grated cheese, crouton and special csaesar dressing

caesar salad with seasoned chicken

Famous Sub Sandwiches

genoa salami, spicy copa ham, provolone cheese, fresh lettuce, tomatoes and sub sauce.

lean boiled ham, provolone or swiss, fresh lettuce, tomatoes and sub sauce.

choice of two cheeses: provolone, and swiss, mozzarella, cheddar, fresh lettuce, tomatoes and sub sauce.

seasoned beef with provolone or swiss cheese, fresh lettuce, tomatoes and sub sauce.

tender white turkey breast, cheddar cheese, fresh lettuce, tomatoes and sub sauce.

lean roast beef, cheddar, fresh lettuce, tomatoes and sub sauce.

ham, pastrami, pepperoni, hard salami, provolone, onions, peppers, fresh lettuce, tomatoes and sub sauce. vary large, very filling. but a little more expensive.

frabonis own chicken spread with cheddar cheese, lettuce, tomato, and mayonnaise.

frabonis fresh tuna spread with cheddar cheese, lettuce, tomato and mayonnaise.

frabonis fresh real ham spread with cheddar cheese, lettuce, tomato and mayonnaise. (not always available)

frabonis fresh egg spread with cheddar cheese, lettuce, tomato and mayonnaise. (not always available)

ham, genoa, mortadella, mozzarella, provolone and olive salad mix

wisconsin white cheddar, smoked turkey, lean boiled ham, german style hard salami, fresh lettuce and tomatoes. topped with creamy mustard mayo dressing.

try our large croissant with our lean turkey or smoked turkey, medium cheddar or sharp wisconsin white cheddar, fresh lettuce, tomatoes, and topped with mayo or mustard mayo.

try our large croissant with any choice of available spread with medium cheddar or sharp wisconsin white cheddar, fresh lettuce, tomatoes and topped with mayo or mustard mayo.

pickled garlic, pickled herring, pickled peppers, sicilian green olives, spiced green olives, greek olives, spiced greek olives, kalamata olives, kosher dill pickles, moroccan olives, mozzarella balls, bulgarian feta, domestic feta, greek feta, french feta


Recipe Summary

  • 1 (12 ounce) package penne pasta
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 carrot, cut into matchsticks
  • ½ red bell peppers, cut into matchsticks
  • ½ pint grape tomatoes
  • 1 cup fresh green beans, trimmed and cut into 1 inch pieces
  • 5 spears asparagus, trimmed and cut into 1 inch pieces
  • ¼ cup olive oil, divided
  • 1 tablespoon Italian seasoning
  • ½ tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 tablespoon butter
  • ¼ large yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons lemon zest
  • ⅓ cup chopped fresh basil leaves
  • ⅓ cup chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • ½ cup grated Romano cheese

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes drain.

Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.

Roast vegetables in preheated oven until tender, about 15 minutes.

Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.


Spicy Parmesan Shrimp Pasta

I’ve been somewhat obsessed with skillet dishes. It takes minutes to put together and Jason and I get a kick out of eating it right out of the pan. Hey, we don’t even have a dining table so you could imagine us just shoving our heads together into a skillet on our coffee table. And that’s exactly what happened with this shrimp pasta.

This shrimp pasta comes together so easily with just a handful of pantry ingredients. Just be sure to prepare yourself for a 30 minute marinade. You can even make the marinade the night before so it’s ready to use for dinnertime. Once that’s ready, throw everything into a skillet, add your cooked pasta and that’s it. Done and done. Easy enough, right?

But don’t be fooled by the ease of this recipe. It’s incredibly flavorful and wonderfully spicy. If you’re not a fan of the heat, just cut down on the red pepper flakes. A little bit goes a long way.


Spicy Parmesan Shrimp Pasta

I’ve been somewhat obsessed with skillet dishes. It takes minutes to put together and Jason and I get a kick out of eating it right out of the pan. Hey, we don’t even have a dining table so you could imagine us just shoving our heads together into a skillet on our coffee table. And that’s exactly what happened with this shrimp pasta.

This shrimp pasta comes together so easily with just a handful of pantry ingredients. Just be sure to prepare yourself for a 30 minute marinade. You can even make the marinade the night before so it’s ready to use for dinnertime. Once that’s ready, throw everything into a skillet, add your cooked pasta and that’s it. Done and done. Easy enough, right?

But don’t be fooled by the ease of this recipe. It’s incredibly flavorful and wonderfully spicy. If you’re not a fan of the heat, just cut down on the red pepper flakes. A little bit goes a long way.


To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Prepare The Ingredients

Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Cut shrimp in half Core tomato and cut into ½" dice Halve lime. Cut one half into wedges and juice the other half.

Cook The Vegetables

In a large nonstick pan over medium high heat, add 1 tsp olive oil. Add peppers, corn, and green onion bottoms to pan and cook until tender, 5-7 minutes. Transfer to a plate. Reserve pan no need to wipe clean.

Cook The Shrimp

Heat 1 tsp. olive oil in the same pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a paper towel lined plate. Reserve pan no need to wipe clean.

Cook The Quesadillas

Place 3 tortillas on a clean work surface. Divide half the cheese between tortillas, then top with filling and remaining cheese. Top with remaining tortillas. Return pan used to cook filling to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place quesadillas in pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side. Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.

Make The Pico and Finish The Dish

Combine tomatoes, 1 tablespoon lime juice, and green onion tops in a small bowl. Plate dish as pictured on front of card, serving quesadillas with pico and zesty buffalo sauce (to taste). Bon appétit!

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