Curried Cavatappi with Paneer & 2x Shrimp
Enjoy an abundant 3-course meal with a main, sides, and appetizers
- Shellfish
- Milk
- Wheat
- Soy
This generous spread brings plenty of comforting flavors to the table. Cavatappi pasta is tossed with sautéed bell pepper and onion in a creamy, curry-spiced mozzarella sauce with tender cubes of paneer. On the side, toasted sourdough slices are spread with cream cheese and draped with a sweet-tangy red pepper jam and mango topping. A crisp green goddess–dressed cucumber and tomato salad rounds out this vibrant, satisfying meal.
Ingredients
1 unit
Green Bell Pepper
1 unit
Red Onion
20 ounce
Shrimp
(Contains: Shellfish)
5 ounce
Curry Sauce Base
(Contains: Milk)
6 ounce
Cavatappi Pasta
(Contains: Wheat)
6 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Mango
½ cup
Mozzarella Cheese
(Contains: Milk)
2 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 ounce
Green Goddess Dressing
1 unit
Red Pepper Jam
1 unit
Tomato
1 unit
Cucumber
8 ounce
Paneer
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces. Dice tomato into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces; reserve as much as you like for the salad (we used half; you’ll use the rest for the pasta). Core, deseed, and dice bell pepper into ½-inch pieces. Dice paneer into ½-inch pieces.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
While pasta cooks, in a medium bowl, toss together cucumber, tomato, reserved onion, and dressing. Taste and season with salt and pepper.
Refrigerate salad until ready to serve.
Remove from heat; transfer to a plate.
Toast sourdough until golden.
In a small bowl, combine jam and mango. Stir vigorously to break up larger pieces.
Spread toasts with one packet of cream cheese (two packets for 4 servings). Top with mango mixture. Halve on a diagonal.
Heat a large drizzle of oil in a large pan (use a large high-sided pan or Dutch oven for 4 servings) over medium-high heat. Add remaining onion and bell pepper; cook, stirring occasionally, until slightly tender, 3-5 minutes. Season with salt and pepper.
Heat a large drizzle of oil in a large pan (large, high-sided pan or Dutch oven for 4 servings) over medium-high heat. Add bell pepper and remaining onion; cook, stirring occasionally, until slightly tender, 3-5 minutes.
Season with salt and pepper.
Serve pasta, toasts, and salad family style.
Reduce heat under pan to medium low. Add curry sauce base, mozzarella, ½ cup reserved pasta cooking water (¾ cup for 4 servings), and remaining cream cheese. Cook, stirring constantly, until sauce has reduced and is creamy, 2-4 minutes.
Turn off heat; add drained cavatappi and paneer. Toss until everything is coated in sauce. Taste and season with salt and pepper.
Serve pasta, salad, and toasts family style.
