Shrimp Rigatoni

Shrimp Rigatoni combines large, juicy shrimp with al dente rigatoni coated in a silky Parmesan cream sauce. Fresh parsley adds colour and freshness, while garlic and a touch of seasoning bring the whole dish together. It is an easy Italian-inspired dinner that feels special enough for entertaining but remains wonderfully comforting.

Prep Time 10

Cook Time 20

Total Time 30

Servings Portions

Ingredients

400 g rigatoni pasta
500 g shrimp large raw prawns peeled and deveined
2 tbsp olive oil
30 g butter
3 cloves garlic finely minced
250 ml double cream
75 g Parmesan cheese finely grated
100 ml pasta water reserved
2 tbsp fresh parsley finely chopped
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp chilli flakes optional
1 tbsp lemon juice

Instructions

Bring a large saucepan of salted water to a rolling boil. Add the rigatoni and cook according to the packet instructions until al dente. Before draining, reserve approximately 100ml of the pasta water.
400 g rigatoni pasta
While the pasta cooks, pat the shrimp dry with kitchen paper. Season lightly with salt and black pepper.
500 g shrimp, ½ tsp salt, ½ tsp freshly ground black pepper
Heat the olive oil in a large frying pan over medium-high heat. Add the shrimp and cook for approximately 1½–2 minutes on each side. They should turn pink and opaque but remain tender. Remove them from the pan and set aside.
2 tbsp olive oil
Reduce the heat to medium and add the butter to the same pan. Once melted, add the minced garlic and cook for about 30 seconds. Take care not to let the garlic brown.
30 g butter, 3 cloves garlic
Pour the double cream into the pan and stir gently. Allow it to simmer for 2–3 minutes so it begins to thicken slightly.
250 ml double cream
Stir the grated Parmesan into the cream sauce. Continue stirring until the cheese melts and the sauce becomes smooth and glossy.
75 g Parmesan cheese
Add a little of the reserved pasta water and stir. Continue adding it gradually until the sauce reaches a silky consistency that will coat the rigatoni.
100 ml pasta water
Add the drained rigatoni to the sauce. Toss gently with tongs until every piece is coated. If using chilli flakes, add them at this stage.
¼ tsp chilli flakes
Add the cooked shrimp back to the pan and gently toss everything together. Warm for another minute, ensuring the shrimp do not become overcooked.
Stir through the lemon juice and most of the chopped parsley. Taste and adjust the seasoning if necessary.
1 tbsp lemon juice, 2 tbsp fresh parsley
Divide the Shrimp Rigatoni between four warmed bowls. Finish with another generous grating of Parmesan and a scattering of fresh parsley. Serve immediately while the sauce is creamy and the shrimp are tender.

Equipment

Notes

Serving Suggestions & Helpful Hints:

Serve immediately: Shrimp Rigatoni is at its best straight from the pan while the cream sauce is silky and the shrimp are tender.

Add crusty bread: Serve with warm Italian-style bread or garlic bread for mopping up the delicious Parmesan cream sauce.

Keep the salad fresh: A simple green salad with lemon dressing makes an excellent side because the acidity cuts through the creamy sauce.

Don't overcook the shrimp: Large shrimp only need a few minutes to cook. Remove them from the pan as soon as they become pink and opaque to keep them juicy.

Use freshly grated Parmesan: Freshly grated Parmesan melts much more smoothly into the cream than pre-grated cheese.

Save the pasta water: The starchy water is the secret to loosening the sauce while helping it cling beautifully to the ridges and tubes of the rigatoni.

Add a little heat: If you enjoy some spice, increase the chilli flakes or add a small pinch of dried red chilli. It works particularly well with the sweetness of the shrimp and richness of the cream.

Nutrition