Cavatelli & Shrimp with Summer Vegetables
Quick & Easy

Cavatelli & Shrimp

with Summer Vegetables

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Cavatelli & Shrimp with Summer Vegetables
Title
time-saving
tips & techniques
Fresh Cavatelli Pasta
Cherry Tomatoes
Mascarpone
How To: Quickly Halve Cherry Tomatoes
Butter
Red Pepper Flakes
How To: Safely Cut Round Vegetables
Garlic
Parmesan Cheese
How To: Peel Garlic
Zucchini
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Cavatelli & Shrimp

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! 

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