Pasta With Broccoli Rabe, Shrimp, And Cherry Tomatoes

2014-09-06
  • Yield : 24 (3-Cup)
  • Servings : 24 (3-Cup)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This is a very quick sauce with a lot of flavor and a gorgeous presentation. Recipe courtesy Cinelli’s Pizzeria and Grill, Oceanside, NY.

Ingredients

  • 6 lbs Barilla rigatoni
  • 4 1/2 lb chopped broccoli rabe (rapini)
  • 3 cups extra-virgin olive oil
  • 24 garlic cloves
  • 3 cups chicken stock
  • As needed salt
  • As needed freshly ground black pepper
  • As needed red pepper flakes
  • 6 lb peeled and deveined medium (31-35) shrimp
  • 6 lb halved cherry tomatoes

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Blanch the broccoli rabe in boiling water; shock in ice water. Roughly chop and set aside.
For each serving, to order: Heat 2 Tbsp oil in large skillet over medium heat. Sauté 1 garlic clove until golden. Discard the garlic.

Step 3

Add 3 oz chopped broccoli rabe, 2 Tbsp chicken stock, and salt, pepper, and red pepper to taste. Sauté for 3 to 4 minutes to wilt the rabe. Add 4 oz shrimp. Cook 4 to 5 minutes, or until the shrimp begin to turn white.

Step 4

Add 4 oz cherry tomatoes and 2 cups cooked pasta. Continue to cook and stir for 2 to 3 minutes, until heated through. Plate immediately.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Campanelle
  • Rigatoni
  • Ziti
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 (484g)
Servings Per Container 24 (3-Cup)

Amount Per Serving
Calories 770
Calories from Fat 279
% Daily Value*
Total Fat 31g
48%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 145mg
48%
Sodium 720mg
30%
Total Carbohydrate 94g
31%
Dietary Fiber 8g
32%
Sugars 6g
Protein 34g
68%

Vitamin A 60%
Vitamin C 50%
Calcium 15%
Iron 35%
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.