---
title: Middle-Eastern Style Shrimp Cavatappi
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/middle-eastern-style-shrimp-cavatappi-62cedbce2ddc26a88072179
prep time: 15 minutes
cook time: 15 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
  - Shellfish
tags: []
rating: 4.0
rating_count: 55
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "The Shawarma spice blend adds a delicious flavor, though some found the flavor didn't come together."
  - theme: Ease of prep
    text: "Remember to save the chickpea liquid when draining; it's an important step for the recipe."
nutrition:
  calories: 970
  protein: 47
  fat: 32
  saturated fat: 12
  carbohydrates: 111
  sugar: 15
  fiber: 12
  cholesterol: 230
  sodium: 2010
  trans fat: 0.5
  potassium: 1270
  calcium: 370
  iron: 5.9
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Cavatappi/middle-eastern-style-shrimp-cavatappi.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry produce. Halve, peel, and finely chop @onion{2%unit}. Peel and mince or grate @garlic{4%clove}. Drain @chickpeas{2%unit} over a small bowl, reserving the liquid; rinse chickpeas and pat dry with paper towels. Dice @tomato{4%unit} into 1/2-inch pieces.

Once the water is boiling, add @cavatappi pasta{12%ounce} to the pot. Cook, stirring occasionally, until al dente, ~{9%minutes} to ~{11%minutes} (9-11 minutes). Reserve ~{¾%cup} of the pasta cooking water, then drain.

Meanwhile, heat a large drizzle of @cooking oil{2%tsp} in a #large pot{} over medium-high heat. Add the onion, garlic, chickpeas, @shawarma spice blend{2%tbsp}, a big pinch of @salt{1%tsp} and @black pepper{1%tsp}. Cook, stirring occasionally and scraping up any brown bits, until onion and chickpeas are lightly browned, ~{5%minutes} to ~{6%minutes}. Add @spinach{10%ounce} and the reserved chickpea liquid; cook until spinach is wilted and liquid has mostly absorbed, ~{2%minutes} to ~{3%minutes}. TIP: add spinach in batches if necessary.

Meanwhile, rinse @shrimp{20%ounce} under cold water. Pat dry with paper towels; season with salt and pepper. In a separate #large pan{}, heat a drizzle of oil over medium-high heat. Add shrimp in a single layer; cook, stirring, until cooked through, ~{4%minutes} to ~{6%minutes}.

Reduce heat under the chickpea mixture to low. Stir in @veggie stock concentrate{2%unit}, @cream cheese{4%tbsp}, @sour cream{3%tbsp}, and 1/3 cup of the reserved pasta cooking water until melted and combined.

Stir in the drained @cavatappi pasta{12%ounce}, the tomatoes, and half the @feta cheese{1%cup}; add @butter{2%tbsp}. Toss to combine. Season with salt and pepper to taste. If needed, stir in more reserved pasta water until sauce is smooth.

Divide the dish between bowls. Top with the remaining feta and remaining shrimp, and serve.