Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Drain and set aside, reserving ¼ cup of pasta water if needed to loosen the sauce later.
- Sauté the Shrimp: In a large skillet over medium heat, heat olive oil and 1 tbsp butter. Season shrimp lightly with salt and pepper. Sear shrimp for 1–2 minutes per side until golden and just cooked through. Remove shrimp and set aside.
- Make the Creamy Base: In the same skillet, add the remaining butter and minced garlic. Sauté for 30–60 seconds until fragrant. Stir in sun-dried tomatoes to infuse the butter with their rich, bold flavor.
- Build the Sauce: Pour in heavy cream and broth, then season with crushed red pepper flakes, Italian seasoning, salt, and black pepper. Simmer gently until the sauce thickens slightly, about 3–5 minutes. Stir in Parmesan cheese until melted and smooth, creating a silky, cheesy coating.
- Combine Pasta and Shrimp: Return the cooked shrimp to the skillet. Add pasta and toss everything until fully coated in the creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce for perfect coverage.
- Garnish & Serve: Plate the creamy rigatoni and sprinkle with chopped parsley and extra Parmesan for a restaurant-quality finish. Serve immediately for best flavor and texture.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Difficulty: Easy
Variations & Substitutions
- Swap shrimp for scallops, cooked chicken, or lobster for a different protein.
- Use half-and-half or whole milk instead of heavy cream for a lighter version.
- Add sautéed mushrooms, spinach, or roasted red peppers for extra vegetables.
- Replace rigatoni with fettuccine, penne, or gluten-free pasta if desired.
Serving Suggestions
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