Broiled Burrata & Shrimp Pesto Cavatappi

🥘 Ingredients

• black pepper
• burrata
  8 oz
• butter
  1 tbsp
• cavatappi pasta
  12 oz
• crème fraîche
  4 tbsp
• olive oil
  1 tbsp
• panko breadcrumbs
  1 c
• pesto
  1/2 c
• salt
  ½ tsp
• shrimp
  20 oz
• tomato (halved)
  4

🍳 Cookware

• small bowl
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve tomato lengthwise; cut crosswise into ¼-inch-thick half-moons.

   tomato: 4 (halved)
2. 

   2

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.

   cavatappi pasta: 12 oz
3. 

   3

   While pasta cooks, in a small bowl , combine panko breadcrumbs , olive oil , salt , and black pepper . Adjust oven rack to top position; heat broiler to high.

   panko breadcrumbs: 1 c, olive oil: 1 tbsp, salt: ½ tsp, black pepper
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add tomatoes and a pinch of salt. Cook, stirring occasionally, until starting to soften, ⏱️ 3 minutes . Add shrimp and cook until pink, ⏱️ 3 minutes . Stir in pesto , crème fraîche , drained cavatappi, ¼ cup reserved pasta cooking water, and butter . Cook, stirring, until coated, ⏱️ 2 minutes . TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

   shrimp: 20 oz, pesto: 1/2 c, crème fraîche: 4 tbsp, butter: 1 tbsp
5. 5

   Taste and season with salt and pepper if desired. TIP: If your pan isn't ovenproof, transfer pasta mixture to a baking dish now.
6. 6

   Evenly top pasta with panko mixture. Tear burrata into bite-size pieces and arrange on top of pasta.

   burrata: 8 oz
7. 7

   Broil on top rack until panko is golden brown and cheese melts, ⏱️ 3 minutes . TIP: Watch carefully to avoid burning!
8. 8

   Divide pasta between shallow bowls and serve. Divide pasta between shallow bowls and serve.