Transcribed in Italian as “little hollows”, cavatelli is a wonderful pasta to introduce to light dishes. ¬†Having the look of miniature hot dog buns, this pasta is perfect for capturing olive oil or cream-based sauces within its center. ¬†In the southeastern region of Apulia, cavatelli is known as¬†orecchie de prete¬†or “priest ears.” ¬†Mixing together a light seafood like shrimp and broccoli brings together a delicate flavor of the sea and garden for an appetizing dish to celebrate the return of Spring time.
1 lb of medium sized de-veined shrimp
1 bag of 16 oz. Flora Cavatelli Homestyle Pasta
4 cloves of minced garlic
1 tablespoon of salt and pepper mixed
2 cups of fresh broccoli
2 tablespoons of Flora Extra Virgin Olive Oil
1 can of Flora Italian Cherry Tomatoes
Boil a large pot of water and add a pinch of salt. Add the Flora Cavatelli Homestyle Pasta and cook as instructed on the package. ¬†Meanwhile, take a large skillet and add 2 tablespoons of Flora Extra Virgin Olive Oil and the minced garlic and cook till simmer. Add the Flora Italian Cherry Tomatoes, broccoli and shrimp to the skillet and cook for about 10 minutes. ¬†Once pasta is ready, drained the water and keep about 3/4 of a cup behind and combine all ingredients over the skillet to the pot. ¬†Add salt and pepper for taste.