Shrimp & Pancetta Cavatelli Pasta with Spinach, Raisins & Romano
Craft

Shrimp & Pancetta Cavatelli Pasta

with Spinach, Raisins & Romano

30 MIN
+$3.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

INGREDIENT IN FOCUS
Italian pancetta is seasoned, salt-cured meat made from pork belly (similar to bacon, but not smoked). It adds incredible depth of flavor and pleasant saltiness to a variety of dishes, especially pastas. Here, you'll crisp it in the pan, then use the rendered (or cooked off) fat to finish cooking tender shrimp and a rich pasta sauce.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Shrimp & Pancetta Cavatelli Pasta with Spinach, Raisins & Romano
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 3 oz Diced Pancetta
  • 10 oz Fresh Cavatelli Pasta (Previously Frozen)
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 1 Shallot
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Tomato Paste
  • 1½ Tbsps Golden Raisins
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Romano Cheese
  • 1 bunch Parsley
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Peel and small dice the shallot. Roughly chop the parsley leaves and stems.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pancetta
3 Cook the pancetta

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and crispy. Leaving the fat in the pan, transfer the cooked pancetta to a paper towel-lined plate.

Cook the shrimp & sauce
4 Cook the shrimp & sauce

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Heat the pan of reserved fat on medium-high until hot. Add the chopped garlic, chopped capers, diced shallot, 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 softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque and coated. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked pasta, add the cooked pancetta, cooked shrimp and sauce, spinach, raisins, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and chopped parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Peel and small dice the shallot. Roughly chop the parsley leaves and stems.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Cook the pancetta
3 Cook the pancetta

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and crispy. Leaving the fat in the pan, transfer the cooked pancetta to a paper towel-lined plate.

4 Cook the shrimp & sauce

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Heat the pan of reserved fat on medium-high until hot. Add the chopped garlic, chopped capers, diced shallot, 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 softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque and coated. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Cook the shrimp & sauce
Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked pasta, add the cooked pancetta, cooked shrimp and sauce, spinach, raisins, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and chopped parsley. Enjoy!

Browse Steps
1 of 5