Rigatoni With Spicy Shrimp (Printable Recipe)
Tender rigatoni with spicy shrimp, creamy tomato sauce, fresh basil, and hints of red pepper flakes.
# Ingredients You'll Need:
→ Pasta Base
01 -
Kosher salt for pasta water
02 -
12 ounces mezzi rigatoni or short pasta variety
→ Protein & Aromatics
03 -
1 tablespoon extra-virgin olive oil
04 -
1 pound large shrimp, peeled and deveined
05 -
1/2 teaspoon red pepper flakes, divided
06 -
1 medium shallot or 1/2 small red onion, minced
→ Sauce Components
07 -
1/4 cup white wine or low-sodium chicken broth
08 -
1 (15-ounce) can no-salt-added diced tomatoes
09 -
1/2 cup fresh basil leaves, torn, divided
10 -
2 tablespoons heavy cream
# Steps to Follow:
01 -
Bring large pot of salted water to rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup cooking water before draining pasta completely.
02 -
Heat olive oil in large nonstick skillet over medium-high heat. Arrange shrimp in single layer, season with 1/4 teaspoon red pepper flakes and pinch of salt. Cook 2 minutes until pink, flip and cook 1-2 minutes until opaque throughout. Transfer to plate.
03 -
Add minced shallot to same skillet, cook stirring with wooden spoon until translucent, about 2 minutes. Pour in wine, scraping up browned bits, cook until slightly reduced, about 1 minute.
04 -
Add diced tomatoes, half the basil, remaining 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt. Simmer until sauce thickens slightly, about 5 minutes. Stir in heavy cream, cook 1 minute more.
05 -
Return shrimp and accumulated juices to skillet. Add drained pasta, tossing with enough reserved cooking water to achieve silky sauce consistency. Adjust seasoning with salt. Garnish with remaining fresh basil.
# Extra Tips:
01 -
Reserve pasta cooking water before draining - the starchy liquid helps bind sauce to pasta
02 -
Avoid overcooking shrimp to prevent rubbery texture - they should be just opaque
03 -
Fresh basil should be added in two stages for layered flavor complexity