Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 8
Difficulty: Easy
This summertime pasta is perfect for a quick meal at home or a fancy dinner with guests. Every forkful is a harmony of bright, bold flavors.
Ingredients
- 1 lb Casarecce pasta
- ¼ cup olive oil
- 10 oz cherry tomatoes, sliced in half
- 1 oz sweet white corn
- 10 oz broccoli
- 1 cup Parmesan cheese
- 1 cup Pecorino Romano cheese
- ½ tsp salt
- ½ tsp white pepper
- 1 tbsp butter
- 2 lbs shrimp, raw, peeled, deveined, tail off
- 6 cloves garlic, chopped
- 1 tbsp dehydrated onions
Directions
- 1
Cook pasta according to directions in salted water.
- 2
Over medium heat, add olive oil and cherry tomatoes; cook down.
- 3
Add butter, garlic and corn.
- 4
Add shrimp and cook covered, stirring frequently.
- 5
Add broccoli.
- 6
Cook until shrimp is cooked through and pink.
- 7
In a bowl, add pasta, add shrimp and vegetable mix, Parmesan and Pecorino Romano cheeses and mix well.
Tips & Variations
- ✦Casarecce's twisted shape holds onto the sauce beautifully — fusilli or gemelli make great substitutes if you can't find it.
- ✦Don't overcook the shrimp — they're done as soon as they curl and turn pink. Pull them off the heat immediately.
- ✦Reserve a cup of pasta water before draining. A splash loosens the sauce and helps the cheese melt into a silky coating.