Southwest Shrimp Cavatappi
with Green Pepper & Smoky Red Pepper Crema
- Milk
- Wheat
- Shellfish
Plump shrimp and tender-crisp green pepper are tossed with cavatappi pasta in a creamy, smoky sauce built from red pepper crema, sour cream, and a Southwest spice blend. A splash of pasta cooking water helps bring the sauce together into a silky coating. Finished with melted Mexican cheese blend and a drizzle of hot sauce, each bowl is topped with fresh scallion greens.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
6 ounce
Cavatappi Pasta
(Contains: Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
2 unit
Beef Stock Concentrate
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, deseed, and thinly slice green pepper into strips. Trim and thinly slice scallions, separating whites from greens.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Meanwhile, heat a large drizzle of oil in a medium pan (large pan for 4) over medium-high heat. Add green pepper and season with salt and pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.
Add a drizzle of oil to pan with green pepper. Add shrimp*, scallion whites, and Southwest Spice Blend; season with salt and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
Add tomato paste; cook, stirring occasionally, until combined, 30 seconds.
Add ½ cup reserved pasta cooking water and stock concentrates to pan with shrimp mixture (¾ cup reserved pasta cooking water for 4 servings). Season with ½ tsp salt and a pinch of pepper (1 tsp salt for 4). Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.
Reduce heat to low and stir in drained cavatappi, sour cream, smoky red pepper crema, half the Mexican cheese blend (you’ll use the rest in the next step), 1 TBSP butter (2 TBSP for 4 servings), and hot sauce to taste. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Top shrimp cavatappi with remaining Mexican cheese blend; cover pan until cheese melts, 1-2 minutes. Divide between bowls; top with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty when using all the seasoning and hot sauce, which added good flavor without being too spicy 🌶️.
- Suggestions: Consider using ground beef or turkey instead of shrimp for a different twist on this dish.
