This cavatelli dish will quickly be devoured!

cavatelli with garlic sauce, shrimp, and broccoli
closeup of cavatelli shrimp broccoli olive oil garlic sauce

Coated in a light layer of extra virgin olive oil and butter, this garlic-infused cavatelli dish is a nice change of pace if you’re used to heavier sauces like marinara or alfredo. The fresh parmesan and parsley herb garnish also take this cavatelli meal to completion on a gourmet level!

This cavatelli recipe is brought to you by Mama Rosie’s, whom I’ve had the pleasure of partnering with on a recipe again. (Explore a list of my other Mama Rosie’s recipes at the bottom of this page.) For this partnership, I’m sharing an Italian family recipe using Mama Rosie’s frozen cavatelli. If you’re not familiar with cavatelli, it’s a delicious ricotta -filled pasta. Mama Rosie’s brings this specialty pasta to the frozen aisle of many grocery stores. They have frozen gnocchi, tortellini, ravioli, manicotti, and more. In addition to traditional pastas, they have unique and unexpected variations like sweet potato gnocchi and butternut squash ravioli. You can view more of their frozen pasta products on Mama Rosie’s website and find where you can purchase Mama Rosie’s products on their handy store locator.

Without further ado, let’s get cooking and dive into the cavatelli recipe below!

closeup of cavatelli shrimp broccoli olive oil garlic sauce

Cavatelli With Garlic Sauce, Shrimp, And Broccoli

This cavatelli dish will quickly be devoured!
Print Recipe Pin Recipe
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 5

Equipment

  • 1 Large Bowl
  • 1 Large Pot
  • 1 Medium Pot
  • 1 Cutting Board
  • 1 Wooden Spoon
  • 1 Strainer

Ingredients
  

  • 1 Bag Mama Rosie's Frozen Cavatelli
  • 1/2 Bag Frozen Shrimp (Cooked, De-veined, and De-tailed)
  • 1 Large Head of Broccoli
  • 1 Box Unsalted Chicken Broth You can do water instead if you don’t want to use broth. The broth just adds a nice flavor to the broccoli!
  • 1 Bunch Fresh Parsley
  • Extra Virgin Olive Oil
  • Minced Garlic
  • Unsalted Butter (You can use any butter – we just use unsalted to avoid unnecessary salt)
  • Shredded Parmesan Cheese
  • Ground Pepper

Instructions
 

  • Start by thawing your shrimp in a large bowl of water.
  • Next, fill a large-sized pot with water and bring to a boil. (This pot will be for the cavatelli. I do a big pot for the cavatelli so there's extra room to combine all ingredients together at the end of the recipe process.)
  • Grab a medium-sized pot and add the full box of unsalted chicken broth to it. Bring to a boil
  • Chop up the head of broccoli while waiting for both pots to boil.
  • Once the water pot is boiling, add in the bag of frozen cavatelli and follow the instructions on the bag for timing. Make sure to stir every now and then to prevent sticking.
  • Once the broth pot is boiling, add the chopped broccoli florets and boil until you can pierce with a fork. Don’t overcook the broccoli!
  • Wash and chop the fresh parsley while you’re waiting for the cavatelli and broccoli pots to cook.
  • The broccoli will be done boiling first. Drain the broccoli. (You can preserve the broth and use it for another recipe if you don't want to waste it!)
  • Next, drain the cavatelli as well.
  • Before putting the strained cavatelli back in its pot along with other ingredients, turn the pot on low and create the base of the sauce:
    Add a generous foundation of olive oil and minced garlic (maybe 1/3 cup olive oil, and many heaping tablespoons of minced garlic). Next, add about two tablespoons of butter to that base and let it melt. Mix in cracked ground pepper. Keep stirring so the garlic doesn’t burn.
    *These sauce measurements are loose estimations, so feel free to adjust as you see fit!
  • Add in the thawed shrimp to that base sauce and cook on low for a few minutes.
  • Add in the drained cavatelli and broccoli to that same pot. Mix all together and coat everything in the sauce.
  • Add more olive oil, butter, and ground pepper as needed as you mix. You want everything nicely coated! (Not a soup of oil – just coated, flavorful, and moist.)
  • Add in shredded parmesan and mix again.
  • Now, you’re at the final step – serve and garnish with the fresh parsley!
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mama rosie's cavatelli with garlic sauce, shrimp, and broccoli
mama rosie's cavatelli recipe

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