Mar 25


rig shrimp


This meal can be cooked in 30 minutes, so that makes it a fast and easy meal to make for dinner, moms!!


You will need:
Kosher salt
12 ounces 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


Bring a large pot of either salted or not salted water to a boil. Add the pasta and cook for about 8 minutes, until it is soft. Reserve 1 cup cooking water, then drain. Rinse the pasta with cool water. I always drain my pasta to get all of that starch off of the pasta.

Heat olive oil in a large nonstick pan over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.

Add the shallot to the pan and cook, stirring until translucent; about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.

Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

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