A Shrimp Rigatoni Recipe combines succulent shrimp with mezzi rigatoni pasta in a creamy tomato sauce, accented with fresh basil and a hint of red pepper flakes for a touch of spice. This dish is both simple to prepare and rich in flavor.
To make it, start by boiling pasta until al dente while sautéing shrimp until pink in a skillet. The shrimp is then set aside as shallots are cooked with white wine and tomatoes to create a savory sauce, finished with a splash of cream for richness. Once combined with the cooked pasta, the dish is ready to serve, garnished with remaining basil.
For storage, any leftovers should be cooled and stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or cream to rejuvenate the sauce’s consistency.
This recipe is perfect for quick weeknight meals or elegant dinners, offering a delightful combination of seafood and pasta.
Shrimp Rigatoni Recipe
Ingredients
- Kosher salt
- 12 ounces Mezzi rigatoni or other short pasta
- 1 tbsp Extra-virgin olive oil
- 1 pound Large shrimp peeled and deveined
- 1/2 tsp Red pepper flakes
- 1 medium Shallot or 1/2 small red onion minced
- 1/4 cup White wine or low-sodium chicken broth
- 1 15- ounce can No-salt-added diced tomatoes
- 1/2 cup Torn fresh basil
- 2 tbsp Heavy cream
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of cooking water, then drain.
Prepare the Shrimp:
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent, about 1 to 2 more minutes. Transfer to a plate.
Make the Sauce:
- Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt. Cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook for 1 more minute.
Combine and Serve:
- Return the shrimp and any collected juices to the skillet. Stir in the pasta and add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.
Notes
- Use Fresh Ingredients: Fresh basil and tomatoes will enhance the flavor of the dish significantly compared to dried herbs or canned tomatoes.
- Don’t Overcook Shrimp: Cook the shrimp just until they turn pink to avoid a rubbery texture. They cook quickly, in about 3-4 minutes.
- Reserve Pasta Water: Save a cup of pasta water before draining. It’s perfect for adjusting the sauce consistency and helps the sauce cling to the pasta better.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 495Â kcal |
| Fat | 12g |
| Cholesterol | 240mg |
| Sodium | 665mg |
| Carbohydrates | 55g |
| Fiber | 3g |
Can I Use Frozen Shrimp Instead of Fresh Shrimp?
Yes, you can use frozen shrimp for this recipe. Thaw them before cooking according to package instructions. Make sure to pat them dry with paper towels to remove excess moisture before cooking.
Can I Substitute the Heavy Cream With Something Lighter?
If you prefer a lighter option, you can substitute the heavy cream with half-and-half or even whole milk. Keep in mind that the sauce might be slightly less creamy, but it will still be delicious. Adjust the amount according to your preference for richness.
