Shrimp and Pea Rigatoni
When it comes to comforting pasta dishes, Shrimp and Pea Rigatoni is a standout. This dish beautifully combines the sweet brininess of shrimp with the bright pop of peas, all enveloped in a creamy tomato sauce that clings to the rigatoni. Whether you’re entertaining guests or enjoying a cozy night in, this recipe is sure to impress. The best part? It comes together in just a matter of minutes, making it a weeknight favorite that feels indulgent yet approachable.
The Upside of Shrimp and Pea Rigatoni
Shrimp and Pea Rigatoni is more than just a delicious meal; it’s a vibrant celebration of flavors and textures. The rigatoni provides a hearty base, while the shrimp adds protein and flavor. The sweet peas not only bring a pop of color but also a burst of freshness. The creamy sauce ties everything together, making each bite a delightful experience. Plus, it’s a dish that can easily adapt to seasonal ingredients, ensuring you can enjoy it year-round.
What Goes In
For this Shrimp and Pea Rigatoni, you will need the following ingredients:
- 350g rigatoni – A sturdy pasta shape that holds the sauce beautifully.
- 3 cloves of garlic – Finely chopped for an aromatic base.
- 400g canned tomatoes – Diced for a rich, tangy flavor.
- 100ml heavy cream – Adds a luscious creaminess to the dish.
- 100ml whole milk – Balances the richness of the heavy cream.
- 400g shrimp – Peeled and deveined for a quick-cooking protein.
- 60g peas – Fresh or frozen, they add sweetness and color.
- ½ tsp salt – To season the dish.
- ½ tsp pepper – For a hint of spice.
- 3 tbsp olive oil – For sautéing and flavor.
Hardware & Gadgets
Before you dive into cooking, gather the following kitchen tools:
- Large pot – For boiling the rigatoni.
- Large skillet – To create the sauce and cook the shrimp.
- Wooden spoon – For stirring the sauce.
- Measuring cups and spoons – To measure out your ingredients accurately.
- Colander – For draining the pasta.
Step-by-Step: Shrimp and Pea Rigatoni
Step 1: Cook the Rigatoni
Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
Step 2: Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to let it burn.
Step 3: Add the Shrimp
Add the peeled shrimp to the skillet, seasoning with salt and pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
Step 4: Incorporate the Tomatoes
Pour in the diced canned tomatoes, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.
Step 5: Creamy Blend
Reduce the heat and stir in the heavy cream and whole milk. Mix well, letting the sauce simmer gently
Shrimp and Pea Rigatoni
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to let it burn.
- Add the peeled shrimp to the skillet, seasoning with salt and pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
- Pour in the diced canned tomatoes, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.
- Reduce the heat and stir in the heavy cream and whole milk. Mix well, letting the sauce simmer gently.
Notes
- For an extra kick, add some red pepper flakes.
- Feel free to substitute the shrimp with chicken or tofu for variation.
- This dish can be easily made ahead; just reheat before serving.
