From The Kitchen of Dean Cacciatore



This is a great spring pasta recipe to enjoy on your cheat day when allowing yourself to indulge in a pasta dish! Be sure to use all fresh ingredients in order to enjoy this to the fullest. My grandmother use to say, “l’appetito vien mangiando,” which means, “the appetite comes by eating.” that is certainly true of this dish! Buon Appetito!



2 pounds shrimp, preferably 16/20 count, peeled and de veined, tail on, shell off


1 pound frozen cavatelli pasta

½ cup extra-virgin olive oil

2 shallots, finely chopped

2 cloves garlic, finely chopped

½ cup chicken broth

8 ounces fresh peas

¼ cup fresh flat leaf parsley, chopped

1 ½ tablespoons fresh thyme, chopped

1 ½ tablespoons fresh basil, chopped

1 ½ tablespoons fresh chives, chopped

½ cup Pecorino Romano Cheese, finely grated

1 tablespoon kosher salt

1 tablespoon fresh ground black pepper

*If using fresh peas, simmer, uncovered, in salted boiling water until just tender, 1 to 2 minutes. Drain, then immediately plunge peas into ice water to stop cooking. Drain again and pat dry.



Lightly pat shrimp dry, place in bowl and season with olive oil, salt and pepper. On a grille that has been preheated on high heat for 20 minutes, carefully place shrimp and turn off grille. After 30 seconds, flip shrimp and cook for another 30 seconds. Then remove and place aside.


Bring large pot of salted water to boil. Add cavatelli and boil until cavatelli float to surface, about 8 minutes. Drain, then immediately plunge cavatelli into ice water to stop cooking. Transfer to large bowl, add 2 tablespoons olive oil and toss to coat.

In heavy large sauté pan over moderately high heat, heat remaining 2 tablespoons olive oil until hot, but not smoking. Add shallots and garlic, sauté until translucent, about 1 minute. Add chicken broth, peas, parsley, thyme, chives, pasta, shrimp and pecorino. Stir to combine, then simmer until shrimp is heated through, about 1 – 1:30 minutes. Sprinkle with salt and fresh basil, serve immediately.

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