Rigatoni With Spicy Shrimp

This creamy rigatoni tossed with spicy shrimp offers a bright and satisfying dinner that comes together in just 30 minutes. The combination of tender pasta and shrimp in a tomato and cream sauce brings warmth and a subtle kick to the table.

I first made this dish when I wanted something comforting but not heavy and it quickly became a family favorite for its ease and vibrant taste.

Ingredients

• Kosher salt: for seasoning and bringing out flavors in both pasta and shrimp
• Mezzi rigatoni: or any short pasta that holds the sauce well and provides a satisfying bite
• Extra-virgin olive oil: to sauté the shrimp and aromatics, choose a good quality oil for the best flavor
• Large peeled and deveined shrimp: which cook quickly and add a tender texture
• Red pepper flakes: for a gentle spicy heat that awakens the dish
• Shallot or minced red onion: to build a sweet and aromatic base, pick fresh and firm shallots for milder flavor
• White wine or low-sodium chicken broth: to deglaze the pan and add acidity and depth to the sauce
• No-salt-added diced tomatoes: to control salt levels while adding freshness and body
• Fresh basil: torn by hand for a fragrant, herbal lift
• Heavy cream: to create a smooth and luscious sauce that balances the acidity and spice

Step-by-Step Instructions

Sauté the Shrimp:

Heat olive oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer. Season with a pinch of salt and a quarter teaspoon of red pepper flakes. Cook about 2 minutes until pink on one side, flip and cook 1 to 2 minutes more until opaque. Remove shrimp to a plate to avoid overcooking.

Cook the Aromatics:

Add minced shallot to the same skillet. Stir with a wooden spoon over medium heat until translucent and softened about 2 minutes. This slow cooking releases sweetness without browning.

Deglaze and Simmer the Sauce:

Pour in white wine or chicken broth. Scrape the pan bottom to lift browned bits. Cook about 1 minute until slightly reduced. Add diced tomatoes, half the basil, remaining red pepper flakes, and a quarter teaspoon of salt. Simmer about 5 minutes until sauce thickens slightly.

Finish with Cream and Combine:

Stir in heavy cream and cook another minute until sauce is smooth. Return shrimp and any juices to skillet. Add drained pasta and stir gently. Use reserved pasta water a little at a time to loosen sauce as needed. Adjust salt. Top with remaining basil before serving.

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I love the fresh basil in this dish which adds brightness and aroma that reminds me of summer dinners with friends. The first time I served this to guests they asked for seconds right away.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop adding a splash of water or broth to loosen the sauce. Avoid microwaving at high heat to keep shrimp tender.

Ingredient Substitutions

You can swap shrimp for scallops or chunks of firm white fish but reduce cooking time to prevent toughness. Use chicken broth if you prefer to skip wine. Any short pasta such as penne or ziti works well if rigatoni is unavailable.

Serving Suggestions

Serve with a crisp green salad dressed simply with lemon and olive oil to cut through the creamy sauce. A side of garlic bread or crusty baguette makes perfect accompaniment for soaking up extra sauce.

Cultural Context

This dish draws inspiration from Italian coastal cooking where seafood meets rich tomato sauces. The use of cream adds a modern twist on traditional shrimp pasta that is often lighter.

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Frequently Asked Questions About Recipes

→ What type of pasta works best for this dish?

Short, tubular pasta like rigatoni or mezzi rigatoni is ideal as it holds the sauce well, allowing each bite to be flavorful.

→ Can I substitute the shrimp with other seafood?

Yes, scallops or chunks of firm white fish can be used, though cooking times may vary to avoid overcooking.

→ What adds the spicy kick to this dish?

Red pepper flakes provide a mild heat that complements the creamy tomato sauce without overpowering the shrimp.

→ Is white wine necessary in the sauce?

White wine adds acidity and depth, but low-sodium chicken broth can be used as a flavorful substitute.

→ How can I make this dish creamier?

Stirring in heavy cream near the end of cooking enriches the sauce, creating a smooth and velvety texture.

→ What is the purpose of reserving pasta cooking water?

Adding reserved pasta water helps loosen the sauce and allows it to cling better to the pasta for a more cohesive dish.