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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
Course Main Course
Cuisine Italian
Servings 4
Calories 420 kcal

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.
    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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Toss in the pasta, ensuring it’s well coated with the sauce.
  • 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.