Orecchiette with Cauliflower, Shrimp, and Red Peppe

Name: Orecchiette with Cauliflower, Shrimp, and Red Pepper Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds medium shrimp, shelled and deveined; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 garlic clove, crushed; 1/2 teaspoon dried rosemary; Grinding of black pepper; Pinch of crushed dried red pepper flakes; 1 pound orecchiette or other thick pasta shape like radiatore or large shells; 1 medium head cauliflower, broken into florets and cut into 1/2-to 3/4-inch pieces; 1/2 cup olive oil; 2 garlic cloves, sliced thin; 1/2 teaspoon crushed dried red pepper flakes, or to taste; 1/4 cup chopped Italian flat-leaf parsley

Servings: persons

1 1/2 pounds medium shrimp, shelled and deveined
1/4 cup olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
1/2 teaspoon dried rosemary
Grinding of black pepper
Pinch of crushed dried red pepper flakes
1 pound orecchiette or other thick pasta shape like radiatore or large shells
1 medium head cauliflower, broken into florets and cut into 1/2-to 3/4-inch pieces
1/2 cup olive oil
2 garlic cloves, sliced thin
1/2 teaspoon crushed dried red pepper flakes, or to taste
1/4 cup chopped Italian flat-leaf parsley

1
Combine the shrimp, oil, lemon juice, garlic, rosemary, black and red pepper; toss to blend.
2
Cover and marinate 1 to 24 hours.
3
Cook the pasta in plenty of boiling salted water until half cooked, about 10 minutes; add the cauliflower and cook with the pasta until both are tender, about 10 minutes longer.
4
Ladle out 1/2 cup of the pasta cooking liquid; reserve.
5
Drain the pasta.
6
Meanwhile, heat the 1/2 cup oil in a medium skillet over low heat; stir in the garlic; saute until golden, about 2 minutes.
7
Add the red pepper; saute 30 seconds.
8
Remove from heat.
9
Heat another skillet over medium heat; add the shrimp and marinade and stir-fry until shrimp are pink and cooked through, about 5 minutes.
10
In a large bowl, toss the cooked pasta and the cauliflower with the reserved pasta cooking liquid, red pepper oil, the cooked shrimp, and the parsley.
11
Serve at once.

1112

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds medium shrimp, shelled and deveined, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 garlic clove, crushed, and more.

Yes, Orecchiette with Cauliflower, Shrimp, and Red Pepper Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette with Cauliflower, Shrimp, and Red Pepper Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions