Cavatelli with Shrimp & Cannellini Bean Puree

A protein-packed pasta dish inspired by a memorable meal in Puglia, featuring shrimp and a creamy cannellini bean puree.

By @homemadebybruno

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 lb shrimp peeled
• 0.5 tsp salt
• 0 to taste black pepper
• 1 tbsp extra virgin olive oil
• 1 lemon juice freshly squeezed
• 1 tbsp butter
• 3 leeks sliced
• 1 clove garlic
• 1 cup cherry tomatoes halved
• 1 cup cannellini beans
• 200 grams cavatelli
• 0 salt
• 0 parsley pinch
• 1 tbsp extra virgin olive oil
• 0 pasta water reserved
• 0 cannellini beans remaining
• 0 cooked shrimp pre-prepared
• 0 cooked cavatelli pre-prepared
• 0 parsley fresh for garnish

Instructions

1. Season the shrimp with salt and pepper.
2. Sauté the shrimp in 1 tablespoon of extra virgin olive oil for 2 minutes on each side, then add the juice of one lemon and remove the shrimp from the pan.
3. In the same pan, add 1 tablespoon of butter and cook the leeks and garlic for about 3 minutes until fragrant.
4. Add the halved cherry tomatoes and cook for another 5 minutes.
5. Add 1 cup of cannellini beans, reserving the rest for later, to the pan.
6. Boil the cavatelli in salted boiling water according to package directions.
7. Transfer everything from the pan into a bowl, add a pinch of parsley, and blend with 1 tablespoon of extra virgin olive oil until smooth.
8. Return the puree to the pan, adding 1-2 ladles of pasta water slowly until you achieve the desired consistency.
9. Add the remaining cannellini beans, cooked shrimp, and cooked cavatelli to the sauce and mix well.
10. Serve the pasta with a sprinkle of fresh parsley.