Casarecce with Arugula and Shellfish Brodo

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A rich shellfish broth cooked to perfection serves as a great base for this brothy main dish pasta.


Step 1

For the Shellfish Brodo: Roast lobster and shrimp shells in 450F standard oven 10-15 min. or until shells turn red and edges begin to char slightly. Heat butter and oil in large stockpot on medium heat. Add carrots, celery and onion; cook 7-10 min. or until vegetables are softened. Add garlic and tomato paste; cook 30 sec. stirring constantly until fragrant. Deglaze pot with wine; bring to a boil and cook until most of the wine is evaporated.

Step 2

Add stock, bay leaves, tarragon, lemon zest and roasted shells to pot. Bring mixture to a boil; reduce heat to medium-low and simmer 45 min. to 1 hr. or until reduced by one quarter.
Blend entire pot with stick blender; pass through china cap. Adjust seasoning; cool.

Step 3

For the casarecce: Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package.

Step 4

Heat Brodo in large rondeau on medium heat. Add pasta and peas; cook 1-2 min. until peas are crisp-tender. Stir in shrimp; cook 2-3 min. until shrimp barely turns pink. Stir in 1/4 cup lemon juice, butter and arugula; cook until greens are wilted.

Step 5

Top each serving with fresh chives and a drizzle of olive oil.


  • For the shellfish brodo:
  • 2 pounds lobster shells
  • 2 cups shrimp shells
  • 1/2 cup unsalted butter
  • 2 tablespoons canola oil
  • 1 medium carrot, chopped
  • 2 ribs celery, chopped
  • 2 medium yellow onions, chopped
  • 2 cloves garlic, crushed
  • 1/2 cup tomato paste
  • 1 cup dry white wine
  • 1-1/2 quarts unsalted chicken or vegetable stock
  • 2 bay leaves
  • 2 sprigs tarragon
  • 2 lemons, zested, juiced, divided
  • For the casarecce:
  • 3 pounds Barilla® Collezione Casarecce
  • 7 cups prepared Shellfish Brodo
  • 1-1/2 quarts sugar snap peas, trimmed, thinly sliced
  • 8 pounds peeled, deveined shrimp (21/25), halved
  • 1 cup unsalted butter, softened
  • 1 gallon baby arugula leaves, lightly packed
  • 1/3 cup chopped chives
  • Extra virgin olive oil
Recipe Type:
Chef Recommended Cuts
  • Casarecce Siciliane
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 378
Calories from Fat 153
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 222mg
Sodium 995mg
Total Carbohydrate 27g
Dietary Fiber 7g
Sugars 4g
Protein 27g

Vitamin A 31%
Vitamin C 16%
Calcium 14%
Iron 10%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.