Lemony Shrimp Cavatappi

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 4


  • ½ 16 oz. pkg. Cavatappi pasta
  • 5 cloves Garlic minced
  • 1 medium Red bell pepper diced
  • 1 medium Zucchini diced
  • 5 Tbsp Fresh lemon juice
  • 2 Tbsp Fresh Italian parsley chopped, plus additional for garnish
  • Tbsp Lemon zest
  • ½ tsp Crushed red pepper flakes
  • ½ tsp Kosher salt
  • 1 lb. Wholey® 8-12 Count EZ Peel Raw Deveined Tail-On Shrimp thawed if necessary, tail shells removed
  • 4 Tbsp Unsalted butter
  • Grated Parmesan cheese for garnish (optional)


  • Prepare pasta as label directs; reserve ½ cup cooking water. Drain pasta; return to saucepot and cover to keep warm. Makes about 5 cups.
  • In large skillet, heat garlic, bell pepper, zucchini, lemon juice, parsley, lemon zest, crushed red pepper, salt, black pepper and reserved cooking water to a simmer over medium-high heat; cook 3 minutes or until slightly reduced. Add shrimp; cook 5 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, stirring occasionally. Add butter and pasta; toss. Makes about 8 cups.
  • Serve pasta sprinkled with parsley and cheese, if desired.


Keyword Pasta, Shellfish, Shrimp