Cavatelli Broccoli With Shrimp Recipes

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CAVATELLI & BROCCOLI WITH SHRIMP



Cavatelli & Broccoli With Shrimp image

I was trying to find a healthier way to make cavatelli and broccoli and this is what I came up with. I added the shrimp for some protein

Provided by CindyLuvzCookin

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package cavatelli
1 (20 ounce) package chopped broccoli
1 lb shrimp (cooked)
1 cup chicken stock
5 garlic cloves (or more)
salt & pepper
garlic salt
1/2 cup parmesan cheese
cooking spray

Steps:

  • Cook Cavatelli as directed.
  • Take a large pot ( that you will be able to mix all ingredients together in) and spray with cooking spray, sauté garlic for a few minutes, add frozen broccoli and let cook a few more minutes, pour in 1 cup chicken stock and let cook on low heat till broccoli is tender and not frozen. Season with salt pepper and garlic salt.
  • Add shrimp and let it warm through, add cooked cavatelli mix together and finally add parmesan cheese. Stir together; this will thicken the sauce....
  • Serve and top with parmesan cheese and garlic salt.

Nutrition Facts : Calories 664.3, Fat 7.8, SaturatedFat 3.1, Cholesterol 233.7, Sodium 583.8, Carbohydrate 98.4, Fiber 7.4, Sugar 5.5, Protein 49.1

CAVETELLI WITH SHRIMP AND BROCCOLI



CAVETELLI WITH SHRIMP AND BROCCOLI image

Categories     Pasta

Yield 8

Number Of Ingredients 13

2 lbs of fresh shrimp
1 head of broccoli or 1 pack frozen broccoli spears
1/2cup white wine
The juice of 1 &1/2 lemons + the zest
4 to 5 cloves of garlic diced
1 box chicken broth 32oz If your sauce should reduce and evaporate add 2 more cups of broth.See footnotes
Locatelli cheese grated 1 cup +
1/2 + 1 Tbs stick unsalted butter +
Extra virgin olive oil
Salt
Fresh ground black pepper
2 Lbs Cavetelli macaroni
1/2 cup Italian parsley chopped

Steps:

  • In a large skillet lightly cover the bottom with a little olive oil and 1 Tbs butter sear your shrimp on a high flame with and remove and set aside. The shrimp cook very fast 1 minute the most on each side. Then reduce the flame to medium. Then add a touch more oil & saute your garlic with a little salt and pepper until the garlic becomes translucent but not brown about 2 minutes the most. Add the juice of one lemon allow it to reduce scrape up all the residuals from the bottom of the skillet with your cooking utensil. Then add the wine and allow it to reduce to a thicker consistency it should reduce to about one third. Add the clam juice and reduce it to about 1/2. By doing this you are concentrating all the flavors. Now add the chicken broth cover and bring back to a boil add your broccoli with a little more salt and pepper lower the flame and simmer until the broccoli reaches your desired texture. If the sauce reduces to much add additional broth see footnotes. Boil the 2 lbs of pasta (cavatelli) leave slightly harder then aldente and strain return it to the pot, and poor your broccoli and sauce on. Add the butter, 1 cup of cheese, the juice of 1/2 lemon and the shrimp when the butter and cheese melts remove from the stove put in a pasta bowl. Mix well and adjust with salt and pepper if need but be careful the cheese is salty. And top with chopped parsley and serve and lemon zest.

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC



Cavatelli with Sauteed Broccoli and Garlic image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons olive oil
3 cloves garlic, minced
2 to 3 cups broccoli florets, or to taste
Salt
1/2 teaspoon red pepper flakes, or to taste
1 1/2 cups canned chicken broth
1 pound cavatelli, cooked according to package directions
Freshly grated Locatelli pecorino Romano

Steps:

  • In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
  • Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

CAVATELLI AND BROCCOLI



Cavatelli and Broccoli image

This is quick meal to make. Serve with garlic bread.

Provided by linda m

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 12

Number Of Ingredients 7

3 heads fresh broccoli, cut into florets
½ cup olive oil
3 cloves garlic, minced
1 ½ pounds cavatelli pasta
1 teaspoon salt
1 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
  • Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
  • Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 47.6 g, Cholesterol 0.7 mg, Fat 10.3 g, Fiber 3.8 g, Protein 10.2 g, SaturatedFat 1.7 g, Sodium 234.4 mg, Sugar 3.7 g

BROCCOLI WITH CAVATELLI



Broccoli With Cavatelli image

A quick and easy meatless main course. Serve with a tomato salad and crusty bread. You may add more garlic if it pleases you. Cavatelli can be found in your grocers freezer near the frozen ravioli.

Provided by BoxOWine

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag frozen cavatelli
1/4 cup olive oil
1/4 cup butter (unsalted)
3 garlic cloves, minced
1 cup chicken broth
1 head broccoli, cut into bite size pieces
1/3 cup parmesan cheese

Steps:

  • cook cavatelli according to package directions; drain.
  • Slowly melt butter in olive oil.
  • Add garlic and sauté until lightly golden.
  • Add chicken broth and bring to boil.
  • Add broccoli, cover, simmer 6 to 8 minutes until broccoli is tender.
  • Place cooked cavatelli in bowl.
  • Add broccoli mixture and toss with parmesan cheese.
  • Serve.

Nutrition Facts : Calories 1489.4, Fat 60.1, SaturatedFat 22.1, Cholesterol 75.7, Sodium 945.8, Carbohydrate 193.1, Fiber 15.3, Sugar 11.8, Protein 47.7

JAN'S CAVATELLI WITH BROCCOLI RABE



Jan's Cavatelli with Broccoli Rabe image

Quick, easy and definitely delicious. Spicy sausage and creamy cavatelli is tossed with tangy broccoli rabe in a delicate chicken and wine sauce. I also use gnocchi in place of the cavatelli on occasion.

Provided by What's for dinner, mom?

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 14

2 pounds ricotta cavatelli
1 pound broccoli rabe, chopped
1 tablespoon butter
1 tablespoon olive oil
1 pound Italian sausage, removing from casings and cut into bite-size pieces
1 large onion, diced
10 ounces roasted red peppers, cut into 1-inch strips
1 tablespoon chopped garlic
2 tablespoons concentrated chicken stock (such as Knorr®)
½ cup dry white wine
½ cup water
1 ½ teaspoons cornstarch
1 pinch salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook cavatelli in the boiling water, stirring occasionally until tender yet firm to the bite, 9 to 11 minutes. Drain.
  • Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
  • Heat butter and olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink, 5 to 7 minutes. Stir in broccoli rabe, roasted red peppers, and garlic. Cook until flavors combine, about 5 minutes.
  • Dissolve chicken stock with white wine and water in a small bowl. Whisk in cornstarch. Pour chicken stock mixture into the skillet. Season with salt and pepper. Bring sauce to a simmer until slightly thickened, 3 to 5 minutes. Remove from heat.
  • Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.

Nutrition Facts : Calories 656.1 calories, Carbohydrate 94.6 g, Cholesterol 31.4 mg, Fat 17.4 g, Fiber 5.8 g, Protein 28.2 g, SaturatedFat 6.3 g, Sodium 1270.1 mg, Sugar 8.1 g

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