Creamy Jumbo Shrimp Rigatoni Recipe

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Ingredients:

• 1 lb rigatoni pasta
• 1 lb jumbo shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.

2. Cook the Shrimp:

• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Add the shrimp, season with salt and pepper, and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

3. Prepare the Sauce:

• In the same skillet, add the remaining tablespoon of olive oil.
• Add the chopped onion and cook until translucent, about 5 minutes.
• Add the minced garlic and red pepper flakes and cook for another minute until fragrant.
• Stir in the crushed tomatoes and bring to a simmer. Cook for about 10 minutes, allowing the flavors to meld.

4. Combine Ingredients:

• Stir in the heavy cream and Parmesan cheese, and let the sauce cook for another 2-3 minutes until thickened.
• Season the sauce with salt and pepper to taste.
• Add the cooked pasta and shrimp to the skillet, tossing to coat everything evenly with the sauce.

5. Serve:

• Divide the pasta among plates and garnish with additional Parmesan cheese and chopped fresh parsley.
• Serve immediately.

Enjoy your shrimp rigatoni pasta!❤️