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Cavatelli & Shrimp

with Summer Vegetables

Quick & Easy
Quick & Easy
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This quick-cooking pasta dish teams up fresh cavatelli with plump shrimp, which you’ll toss with seasonal tomatoes and zucchini—sautéed briefly to highlight their bright flavors. It all comes together with a touch of butter and sweet, creamy mascarpone cheese.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Halve the tomatoes; place in a bowl and season with salt and pepper. Pat the shrimp dry with paper towels; remove and discard the tails. Season with salt and pepper.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the vegetables:
3 Cook the vegetables:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, halved tomatoes, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.

Add the shrimp:
4 Add the shrimp:

Add the seasoned shrimp to the pan and cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked pasta, add the cooked vegetables and shrimp, butter, mascarpone cheese, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated and the shrimp are cooked through. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese. Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Halve the tomatoes; place in a bowl and season with salt and pepper. Pat the shrimp dry with paper towels; remove and discard the tails. Season with salt and pepper.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Cook the vegetables:
3 Cook the vegetables:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, halved tomatoes, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.

4 Add the shrimp:

Add the seasoned shrimp to the pan and cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Turn off the heat.

Add the shrimp:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked pasta, add the cooked vegetables and shrimp, butter, mascarpone cheese, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated and the shrimp are cooked through. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese. Enjoy!