Shrimp Rigatoni is the kind of dish that brings together the rich, bold flavors of the sea with the comforting warmth of pasta. It’s a culinary exploration that’s easy to love and hard to forget, with the shrimp adding a touch of sophistication and the rigatoni soaking up every bit of flavor.
Pairing this with a Crockpot Green Bean Casserole or Keto Grilled Lemon Shrimp Skewers creates a perfect balance of textures and flavors. The freshness of the salads complements the savory richness of the shrimp, making it a truly satisfying meal that’s both light and indulgent.
Whether you’re cooking for a cozy night in or entertaining guests, this dish never fails to impress. It’s a recipe that invites you to experiment and explore, blending global flavors with simple, accessible techniques for a meal that feels both adventurous and comforting.
Why You’ll Be Hooked!
- The shrimp adds a fresh, oceanic flavor that transports me to coastal markets in Italy.
- It’s a go-to weeknight dinner, easy to make, and full of flavor.
- I love the way it pairs with refreshing salads, making it feel balanced and light.
- I’ve played with spices to customize it, adding a personal touch each time.
- The dish is perfect for impressing guests or satisfying a casual craving. It tastes good.
Shrimp Rigatoni Recipe
Indulge in a creamy, garlicky shrimp rigatoni featuring succulent shrimp, tender pasta, and a rich marinara-cream cheese sauce. Paired with crispy garlic bread, this dish balances savory, tangy, and cheesy flavors. Quick and satisfying, it's a perfect weeknight meal with a gourmet touch.
Equipment
- Large pot
- Colander
- Large non-stick pan
- Mixing bowl
- Baking sheet
- Chef’s knife
Ingredients
- 8 oz Shrimp
- ¾ oz Butter
- 2 Garlic Cloves
- 4 oz Marinara Sauce
- 1 Roma Tomato
- 5 oz Rigatoni
- 1 oz Light Cream Cheese
- ¼ oz Flour
- 1 French Roll
- 1 oz Grated Parmesan
Instructions
- Bring a large pot of salted water to a boil, then add the rigatoni and cook until al dente, about 8-10 minutes.
- Reserve 1 cup of the pasta water, drain the pasta, and set it aside.
- Meanwhile, core the tomato and dice it into ¼-inch pieces, then mince the garlic.
- In a mixing bowl, combine half the minced garlic with softened butter.
- Halve the roll and place it cut side up on a prepared baking sheet, spreading the garlic-butter mixture evenly on top.
- Bake in a preheated oven at 375°F until golden brown, about 8-10 minutes.
- While the bread bakes, pat the shrimp dry and heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat.
- Add the shrimp and cook for 2-3 minutes per side until they turn opaque and reach an internal temperature of 145°F.
- Transfer them to a plate and set aside, reserving the pan without wiping it clean.
- Return the pan to medium heat, add 1 teaspoon of olive oil, and sauté the diced tomato and remaining garlic, stirring occasionally until the tomato softens and the garlic becomes fragrant, about 2-3 minutes.
- Sprinkle in the flour and stir until fully incorporated.
- Pour in ¾ cup of the reserved pasta water, marinara sauce, cream cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper, stirring until the mixture is smooth and begins to simmer.
- Once simmering, return the cooked shrimp to the pan along with half the Parmesan, the drained pasta, and a pinch of salt if needed.
- Stir occasionally until the ingredients are well combined and heated through, about 1-2 minutes.
- Remove the pan from heat, plate the pasta, and garnish with the remaining Parmesan.
- Serve alongside the garlic bread and enjoy.
Notes
- The reserved pasta water helps create a silky, restaurant-quality sauce by binding the ingredients together. Adjust the amount to reach your desired consistency.
- For a tangier, lighter option, swap cream cheese with Greek yogurt or mascarpone.
- Use fresh or frozen shrimp, but if using frozen, thaw them in cold water for 15-20 minutes and pat dry before cooking for the best sear.
| Nutrition | Value |
| Calories | 760kcal |
| Carbohydrates | 92g |
| Fibre | 5g |
| Fat | 17g |
| Protein | 38g |
| Cholesterol | 180g |
Tips To Ease Your Job!
- Prep Ahead – Dice the tomatoes, mince the garlic, and mix the garlic butter before you start cooking to keep things smooth and efficient.
- One-Pan Sauce – Instead of transferring shrimp out, push them to the side of the pan while cooking the garlic and tomatoes to save time on cleanup.
- Fast Shrimp Thawing – If using frozen shrimp, place them in a bowl of cold water for 15 minutes while prepping other ingredients.
- Prevent Sticky Pasta – Toss the drained pasta with a little olive oil if it sits for too long before mixing with the sauce.
- Even Garlic Distribution – Grate the garlic instead of mincing for a more even flavor throughout the dish.
