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A serving plate on a white marble cooktop featuring a generous portion of shrimp rigatoni in a creamy tomato basil sauce. Freshly grated Parmesan and extra basil leaves garnish the dish, ready to be enjoyed.

Shrimp Rigatoni Recipe

This creamy Shrimp Rigatoni is a delicious, easy-to-make Italian dish packed with tender shrimp, rich tomato sauce, and fresh basil. Ready in 30 minutes, it's perfect for weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method

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

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

Method
 

  1. Cook the pasta in salted boiling water until al dente, then drain and set aside.
    A stainless steel pot on a white marble cooktop filled with boiling salted water and mezzi rigatoni pasta. Steam rises as the pasta cooks to al dente perfection, gently swirling in the bubbling water.
  2. Sauté the shrimp in olive oil with red pepper flakes until pink and cooked through, then remove from the pan.
    A black skillet on a white marble cooktop with large shrimp sizzling in olive oil and red pepper flakes. The shrimp are turning pink and slightly curled as they cook, releasing a fragrant, spicy aroma.
  3. Cook the aromatics by adding shallots (or red onion) to the pan and sautéing until soft.
    A black skillet on a white marble cooktop now containing minced shallots (or red onions) being sautéed in oil. A wooden spoon stirs the translucent aromatics, enhancing their natural sweetness.
  4. Deglaze the pan with white wine (or broth) and let it simmer for 2 minutes.
    A black skillet on a white marble cooktop as white wine (or chicken broth) is poured in, deglazing the pan. The liquid simmers, lifting flavorful bits from the skillet while steam gently rises.
  5. Add the tomatoes and cook for 5-7 minutes until the sauce thickens.
    A black skillet on a white marble cooktop with a can of diced tomatoes added to the simmering liquid. The sauce thickens as it cooks, filling the air with a rich and tangy aroma.
  6. Return the shrimp to the pan, stir in the heavy cream and fresh basil, and simmer briefly.
    A black skillet on a white marble cooktop as cooked mezzi rigatoni is tossed into the creamy tomato basil sauce. A wooden spoon stirs the pasta, ensuring each piece is coated in the flavorful sauce.
  7. Toss in the pasta, ensuring it’s well coated with the sauce.
  8. Serve hot with grated Parmesan and extra basil on top.
    A serving plate on a white marble cooktop featuring a generous portion of shrimp rigatoni in a creamy tomato basil sauce. Freshly grated Parmesan and extra basil leaves garnish the dish, ready to be enjoyed.