Pappardelle with Sautéed Shrimp & Sun Dried Tomatoes


(Photo Courtesy of Three Bridges)

Prep Time = 10 min

Cook Time = 8 min

Ready In = 18 min

Servings = 2


  • 9 oz package of Three Bridges Organic Pappardelle

  • 11⁄2 tbsp of olive oil

  • 12 oz of raw shrimp, peeled and de-veined

  • A pinch of kosher salt

  • 3 large cloves of garlic, sliced

  • A pinch of dried chili flakes

  • 1⁄2 cup of sun dried tomatoes, julienned

  • 3 tbsp of butter

  • 1⁄2 lemon, juiced

  • 1 bunch of basil leaves, chopped


  • In a large pot, boil 4 quarts of water and add salt, if desired.

  • Meanwhile, heat olive oil in large skillet over medium-high heat.

  • Add Organic Pappardelle to boiling water and stir briefly.

  • Season shrimp with salt and sauté, 1 minute per side, until pink on the outside. Do not fully cook.

  • Add garlic and chili flakes to pan and continue to sauté for 10-15 seconds, or until garlic is fragrant.

  • Add about 4 oz of pasta water, sun dried tomatoes and butter to pan then swirl briefly until butter is melted.

  • Drain pasta well and add to pan. Add lemon juice and basil. Toss to coat and re-season if necessary.

  • Serve immediately & enjoy!

Lobster Ravioli with a Lemon Caper Sauce


(Photo Courtesy of Three Bridges)

Prep Time = 10 min

Cook Time = 15 min

Ready In = 25 min

Servings = 4


  • 9 oz package of Three Bridges Lobster Ravioli

  • 3 shallots, minced or sliced

  • 11⁄2 cup of dry white wine

  • 4 lemons, juiced and zested

  • 2 sticks of butter, cubed

  • 4 tbsp of capers, chopped

  • 1⁄2 bunch of parsley, chopped


  • Cook ravioli according to instructions on package. Drain, cover and keep warm.

  • Heat a sauté pan over medium heat. Add the shallots and wine and bring to a simmer and reduce by half.

  • Add in the lemon juice and reduce by half again. Turn down the heat to very low and slowly add in a few pieces of cubed butter at a time, whisking continuously.

  • Once most of the butter is in the pan, remove from heat and finish whisking in the remaining butter.

  • Add in lemon zest and chopped capers.

  • Toss ravioli in pan and mix together. Serve garnished with parsley and enjoy!