Broiled Shrimp and Pesto Cavatappi with Burrata and Tomatoes

This broiled shrimp and pesto cavatappi with burrata is a quick, restaurant-quality meal that comes together in just 20 minutes. Tender cavatappi pasta is tossed in a creamy pesto sauce with crème fraîche, sweet Roma tomatoes and succulent shrimp. The dish is topped with torn burrata and a crispy panko crust, then broiled until golden and bubbly.

Perfect for a cozy weeknight dinner or a special date night, this recipe delivers rich flavors and satisfying textures without a lot of fuss. Serve it straight from the oven for an impressive meal that feels indulgent yet approachable.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the produce. Trim and halve the tomatoes lengthwise, then cut crosswise into 1/4-inch-thick half-moons.
2. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Reserve 1/2 cup of pasta cooking water, then drain.
3. While the pasta cooks, in a small bowl, combine the panko, 1 tbsp olive oil, 1/2 tsp salt and a pinch of black pepper. Adjust an oven rack to the top position and preheat the broiler to high.
4. Heat a drizzle of cooking oil in a large ovenproof pan over medium-high heat. Add the tomatoes and a pinch of salt. Cook, stirring occasionally, until they start to soften, 2-4 minutes.
5. Stir in the pesto, crème fraîche, drained cavatappi, 1/4 cup reserved pasta water and 1 tbsp butter. Cook, stirring, until the pasta is well coated, 1-2 minutes. If needed, add more pasta water a splash at a time to create a creamy sauce. Season with salt and pepper to taste. (If your pan isn’t ovenproof, transfer the mixture to a baking dish.)
6. Evenly top the pasta with the panko mixture. Tear the burrata into bite-size pieces and arrange over the top.
7. Broil on the top rack until the panko is golden brown and the cheese melts, 2-4 minutes. Watch carefully to avoid burning.
8. Divide the pasta between shallow bowls and serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well.

Can I substitute the burrata?

Fresh mozzarella or shredded mozzarella can be used, but burrata adds a creamier texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave.