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This quick-cooking pasta dish teams up fresh cavatelli with plump shrimp, which you’ll toss with seasonal tomatoes and zucchini—sautéed briefly to highlight their bright flavors. It all comes together with a touch of butter and sweet, creamy mascarpone cheese.

Ethan Mick

with Summer Vegetables

Cavatelli & Shrimp

Shrimp

Garlic

Grape Or Cherry Tomatoes

Mascarpone Cheese

Butter

Crushed Red Pepper Flakes

Grated Parmesan Cheese

Fresh Cavatelli Pasta (Previously Frozen)

Zucchini

Ingredients

Fill a medium pot with water; add **a pinch of salt**. Heat to boiling on high. Wash and dry the fresh produce. Halve the **zucchini** lengthwise, then thinly slice crosswise. If necessary, peel the **garlic**, then roughly chop. Halve the **tomatoes**; place in a bowl and season with salt and pepper. Pat the **shrimp** dry with paper towels; remove and discard the tails. Season with salt and pepper.

Prepare the ingredients:

Add the **pasta** to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving** 1/4 cup of the pasta cooking water**, drain thoroughly and return to the pot.

Cook the pasta:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **sliced zucchini** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the **chopped garlic**, **halved tomatoes**, and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.

Cook the vegetables:

Add the **seasoned shrimp** to the pan and cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Turn off the heat.

Add the shrimp:

To the pot of **cooked pasta**, add the **cooked vegetables and shrimp**, **butter**, **mascarpone cheese**, and **half the reserved pasta cooking water**. Season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated and the shrimp are cooked through. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the **finished pasta** garnished with the **parmesan cheese**. Enjoy!