Cavetappi with Shrimp

Prep Time:

20 min

Cook Time:

15 min

Serves:

Level:

Easy

About the Recipe

This dish is a simple tomato broth style sauce with shrimp. The pecans provide just the right crunch and rich earthy flavor.

1/2 c Toasted Chopped Pecans

1/4 c Extra Virgin Olive Oil

4 Cloves Garlic, Freshly Chopped

12 oz (1 can) Chicken Broth

28 oz can Italian-Style Diced Tomatoes (Drained)

1/4 c Dry White Wine

1/4 c chopped Italian Parsley

2 tsp dried oregano

1/2 tsp Salt

1/4 tsp freshly ground black pepper

12 oz Cavetappi Pasta

2 lbs large raw shrimp (peeled, deveined, tails removed)

1/4 tsp red pepper flakes

Steps:

Preheat oven to 350F degrees
Toast pecans on shallow baking pan (Approx 10 min.), Set Aside
In medium sauce pan
1. Heat Olive Oil on low heat
2. Add garlic and cook 2 minutes (stir often)
3. Add chicken broth, tomatoes, wine, parsley, oregano, salt, and pepper
4. Bring to boil
5. Reduce heat, simmer 8 minutes
Bring 4 qts water to boil, then cook Cavetappi past to al dente
While pasta is boiling, add shrimp to tomato sauce, simmer 3 minutes until shrimp turns white
When pasta is cooked to Al dente, drain, add to red sauce, stir. Let stand 5 minutes
Plate pasta.
Garnish with toasted pecans and red pepper flakes
Serve immediately