Barilla® Linguine

with Traditional Sauce & Roasted Cauliflower and Shrimp

Blue Box Linguine

Made with

Barilla Linguine



Ingredients for 8 people

  • 1 box Barilla® Linguine
  • 1 jar Barilla® Traditional sauce
  • 4 tablespoon, extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 serrano pepper, sliced into rounds
  • 3 cups cauliflower
  • 15 medium shrimp, peeled and deveined
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste
  • ¼ cup Pecorino Romano cheese


  • Preheat the oven to 450°F and bring a large pot of water to a boil.
  • Season the cauliflower with salt, pepper and 3 tablespoons of olive oil, place on a sheet tray and roast in the oven for 10 minutes.
  • At the same time heat the remaining olive oil, chilies and garlic over medium heat, add the shrimp and cook for 2 minutes per side.
  • Add the sauce and bring to a simmer.
  • Cook the pasta according to the directions then drain and combine with the sauce.
  • Remove the skillet from the heat, fold in the cheese and parsley.
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