Shrimp Rigatoni Recipe
This simple and easy shrimp rigatoni pasta dish is perfect, especially when you use frozen shrimp and veggies. It's a quick put-together meal made with vegetables and fresh tomato sauce.
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.