8 ounces rigatoni pasta 8 ounces cooked and peeled shrimp 1 tablespoon extra virgin olive oil 3 ounces grated onion 4 teaspoons minced garlic 2 teaspoons dried oregano 1/2 teaspoon dried basil salt and pepper, to taste 6 tablespoons heavy cream 4 tablespoons butter 2 ounces freshly grated Parmesan cheese 1 teaspoon parsley
Put the rigatoni on to boil. Ours was dry and took 12 minutes to al dente. We used frozen shrimp that was cooked and peeled with the tails removed. Defrost shrimp in colander with hot water from faucet and leave in colander.
Sauce: Saute the onions and garlic for about 6 minutes in the olive oil in a large coated frying pan over medium heat. At this point add the cream, basil, oregano, salt and pepper and butter. Cook until the pasta is done and lower heat by half.
Pour the pasta with the hot water into the colander on top of the shrimp in order to heat the shrimp. Drain.
Transfer the shrimp and pasta mixture into the pan of sauce and mix. When heated through, start mixing in the freshly grated parmesan cheese, until melted.
Transfer to serving dish and add the parsley on top for color. Add more parmesan and enjoy.
The exact amount of each ingredient is approximate, so use your own judgment. You may also add the salt and pepper (or exclude entirely) after the dish is prepared.
this was easy and fast, i also added chopped green peppers and used cilantro instead of the parsley as i had none on hand, It was delicious, my family loved it, I had to e-mail it to my niece, she made it and also loved it, Had it again today for the 2nd time.
Jan 24, 2011
this was very easy and very good. I added bell peppers when sauteing my onions and garlic. and I didn't add oregano and basil, i just stuck to salt and red pepper and it came out very good. My parents, husband and two year old son and I all loved it.