Some recipes are pure comfort in a bowl, and this Shrimp Rigatoni is exactly that. Tender, juicy shrimp bathed in a rich, garlicky tomato sauce, tossed with al dente pasta—it’s the kind of meal that feels fancy but is effortless to make. Whether you’re looking for a quick weeknight dinner or a dish to impress, this one delivers on all fronts.
What makes this recipe truly special? It’s the balance of flavors. The sweetness of shrimp, the subtle heat from red pepper flakes, the brightness of fresh basil, and just a touch of creamy richness—it all comes together in 30 minutes.
And let’s not forget the white wine (or broth) that gives the sauce an irresistible depth. Pair it with a Caprese Salad for a refreshing contrast or some Brussels Sprouts for a cozy, well-rounded meal.
Shrimp Rigatoni has been trending lately because it offers restaurant-quality taste without the hassle. Plus, shrimp is a lean protein powerhouse—low in calories and packed with nutrients like selenium and B12, making this a smart choice for both flavor and nutrition. Make it once, and you’ll see why this is a staple in my kitchen.
Why I Love This Recipe (And You Will Too!)
- It’s weeknight-friendly: Ready in 30 minutes, this is perfect for busy days when you need something satisfying but simple.
- Shrimp + pasta = an unbeatable combo: The natural sweetness of shrimp pairs beautifully with the rich tomato sauce.
- A touch of heat keeps things exciting: Red pepper flakes add just the right amount of warmth without overpowering the dish.
- Easy to customize: Swap out the wine for broth, adjust the spice level, or add spinach for extra greens.
- Light yet indulgent: With a bit of cream for silkiness and shrimp as a lean protein, this feels luxurious without being heavy.
Shrimp Rigatoni Recipe
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander (for draining pasta)
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- Kosher salt
- 12 ounces mezzi rigatoni or other short pasta
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp peeled and deveined
- 1/2 teaspoon 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 tablespoons heavy cream
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Sauté the shrimp in olive oil with red pepper flakes until pink and cooked through, then remove from the pan.
- Cook the aromatics by adding shallots (or red onion) to the pan and sautéing until soft.
- Deglaze the pan with white wine (or broth) and let it simmer for 2 minutes.
- Add the tomatoes and cook for 5-7 minutes until the sauce thickens.
- Return the shrimp to the pan, stir in the heavy cream and fresh basil, and simmer briefly.
- Toss in the pasta, ensuring it’s well coated with the sauce.
- Serve hot with grated Parmesan and extra basil on top.
Nutrition Info:
| Nutrition | Value |
| Calories | 420kcal |
| Carbohydrates | 50g |
| Protein | 28g |
| Fat | 12g |
| Sugar | 6g |
| Sodium | 450mg |
Smart Tips for the Best Shrimp Rigatoni!
- Choose the right shrimp size: Large shrimp (16/20 count per pound) stay juicy and don’t overcook as quickly as smaller ones. If using frozen shrimp, thaw them in cold water for even cooking.
- Don’t rinse your pasta: That starchy coating helps the sauce cling to the rigatoni, giving you a restaurant-quality finish. If your pasta sits for too long, toss it with a little olive oil to prevent sticking.
- Layer your flavors: Instead of just dumping everything in, sauté the shrimp separately, deglaze with wine or broth, and let the tomatoes simmer—this extra step deepens the sauce’s flavor.
- Use fresh basil at the end: Cooking basil too early dulls its fresh, slightly sweet aroma. Stir it in just before serving for the best flavor.
- A splash of pasta water works magic: If your sauce feels too thick, add a tablespoon or two of reserved pasta water. It helps emulsify the sauce, making it silkier and more cohesive.
- Let the shrimp rest before adding them back: Overcooked shrimp turn rubbery fast. Take them out as soon as they turn pink, and add them back at the end to prevent them from getting tough.
- A pinch of sugar balances acidity: If your tomatoes taste too tangy, a tiny pinch of sugar (or a splash of balsamic vinegar) smooths out the flavors without making the dish sweet.
- Want a little crunch? Toasted breadcrumbs sprinkled on top add an amazing texture contrast, like a gourmet restaurant touch.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
