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Homemade Shrimp and Pea Rigatoni photo

Shrimp and Pea Rigatoni

This Shrimp and Pea Rigatoni is a creamy delight! Perfect for a cozy night in or entertaining guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 350 g rigatoni A sturdy pasta shape that holds the sauce beautifully.
  • 3 cloves garlic Finely chopped for an aromatic base.
  • 400 g canned tomatoes Diced for a rich, tangy flavor.
  • 100 ml heavy cream Adds a luscious creaminess to the dish.
  • 100 ml whole milk Balances the richness of the heavy cream.
  • 400 g shrimp Peeled and deveined for a quick-cooking protein.
  • 60 g 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.

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Colander

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Pour in the diced canned tomatoes, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.
  5. 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.