Rigatoni with Spicy Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 178 milligrams
- Sodium
- 481 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 4 grams
- Protein
- 31 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
1 medium shallot or 1/2 small red onion, minced
1/4 cup white wine or low-sodium chicken broth
1 15-ounce can no-salt-added diced tomatoes
1/2 cup torn fresh basil
2 tablespoons heavy cream
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
- Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
- Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.