Shrimp Cavatelli with Vegetable Pesto

Recipe

Main Dish
Shrimp Cavatelli with Vegetable Pesto

Primary Media

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

6
Servings
10min
Prep
35min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Enjoy a hearty serving of shrimp and veggies in this tasty pasta dish coated in creamy pesto.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 (16-oz.) pkg. Gustare Vita organic cavatelli
    2 tbsp. Gustare Vita garlic-flavored olive oil, divided
    ½ c. Hy-Vee Italian seasoned panko bread crumbs
    3 large cloves garlic, peeled
    1 (5-oz.) pkg. baby arugula
    1 c. Hy-Vee frozen green peas, thawed
    ½ c. Gustare Vita extra-virgin olive oil
    3 tbsp. Hy-Vee pine nuts, toasted; plus additional for garnish
    3 tbsp. fresh lemon juice
    1 tsp. Hy-Vee kosher sea salt
    ½ tsp. Hy-Vee black pepper
    1 c. cherry tomatoes, halved
    1 lbs. Hy-Vee Seafood cooked shrimp, tail off, peeled and deveined (16 to 20 ct.)
    3 c. fresh sugar snap peas, halved
    ⅓ c. fresh Parmigiano-Reggiano cheese, finely shredded, plus additional for serving

    Things To Grab

    • Large pot
    • Small nonstick skillet
    • Bowl
    • Food processor

    Directions

    1. For Cavatelli: add cavatelli to boiling pot of water; cook 9 minutes. Drain, reserving 1 cup pasta water.

    2. Heat 1 tablespoon garlic oil in a small nonstick skillet over medium heat. Add bread crumbs. Cook for 2 to 3 minutes or until golden and crisp, stirring occasionally. Transfer to a bowl; set aside. 

    3. Place garlic cloves in a food processor; cover and process until finely chopped. Add arugula, peas, extra-virgin olive oil, 3 tablespoons pine nuts, lemon juice, salt, and black pepper; cover and process until smooth. Set aside. 

    4. Heat remaining 1 tablespoon garlic olive oil in large, deep nonstick skillet over medium heat. Add cherry tomatoes. Cook for 2 to 3 minutes or until slightly softened, stirring occasionally. Add shrimp and sugar snap peas; cook for 3 to 5 minutes or just until shrimp are heated through (145 degrees). 

    5. Stir arugula mixture into shrimp mixture. Add cooked pasta and 1/3 cup Parmigiano-Reggiano cheese; toss until evenly coated. If necessary, add enough reserved pasta water to thin sauce. Garnish with toasted bread crumbs and additional pine nutes. Serve with additional Parmigiano-Reggiano cheese. 

    Nutrition facts

    Servings

    640 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 125mg
    • Sodium: 700mg
    • Total Carbohydrates: 67g
    • Protein: 31g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 15%
    0%
    Vitamin D 0%
    0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Seasons Magazine September 2021