Creamy Shrimp and Sausage Cavatappi with Roasted Zucchini and Tomatoes

There’s nothing quite like a bowl of pasta to satisfy a weeknight craving. This creamy cavatappi dish brings together tender shrimp, sweet Italian sausage and perfectly roasted zucchini and grape tomatoes, all coated in a luscious, savory sauce. It’s quick, comforting and absolutely delicious.

With al dente cavatappi noodles, a touch of sour cream for creaminess and a generous sprinkle of Parmesan, every bite is a delight. Whether you’re cooking for family or just treating yourself, this recipe is sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel and thinly slice onion.
2. Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, half the Italian seasoning and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes. Tent with foil to keep warm.
3. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water, then drain.
4. While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5-6 minutes. Add shrimp and cook until pink and cooked through, 3-4 minutes. Remove shrimp from pan and set aside.
5. Add tomato paste and remaining Italian seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute. Stir in stock concentrate, 1 cup reserved pasta cooking water and a big pinch of salt and pepper. Bring to a simmer; cook until sauce thickens slightly, 2-3 minutes. Reduce heat to medium low.
6. Stir drained cavatappi, roasted vegetables, sour cream and 1 tablespoon butter into pan until combined. If needed, add more reserved cooking water a splash at a time until creamy. Return shrimp to pan and toss gently. Divide pasta between bowls, sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish without shrimp?

Absolutely! Omit the shrimp for a vegetarian version or substitute with cooked chicken or Italian sausage.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.