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#Cavatappi pasta how to#
Instead of grated cheese which can overpower flavors, add a dash of lemon juice to balance the salty, savory taste of the dish. How to Make Pesto Cavatappi Pasta In a large pot, bring 4 quarts of salted water to a boil. Transfer cooked pasta to the baked shrimp, add remaining tablespoon of Tuscan herb seasoning and drizzle remaining tablespoon of oil, toss to thoroughly coat.Īdd a squeeze of lemon juice and season to taste. Spread the panko mixture evenly over the shrimp.īake the shrimp about 10-15 minutes depending on the size of the shrimp and when panko topping turns golden & crispy (not brown).Īs the shrimp bakes, cook pasta in salted water to very firm-al dente, as it will continue to cook after draining.ĭrain pasta & set aside until the shrimp is baked. In a medium bowl, thoroughly mix the panko, parsley, 2 tablespoons olive oil and remaining ½ teaspoon each sea salt and pepper. In a large baking dish, combine shrimp, ½ tablespoon of Tuscan herb seasoning, butter, lemon juice, lemon zest, minced onion, minced shallot, ½ teaspoon each salt, and pepper. Makes 4 ample servings.ģ tablespoons Villa Graziella Organic extra virgin olive oilġ tablespoon Villa Graziella Organic Tuscan Herb Seafood Seasoning + extra to tasteġ fresh lemon juice and zest, + extra to tasteġ tablespoon fresh parsley finely chopped, dry also okġ each teaspoon sea salt freshly cracked pepper What to serve for dinner? Why not flavor packed shrimp & cavatappi pasta? Easy to prepare cavatappi, (corkscrew in Italian) and shrimp make a healthy & delicious dinner everyone will enjoy.
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