Rigatoni and Shrimp with Garlic Cream Sauce
ready in: under 30 minutes
recipe id: 42706
cook method: stovetop
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.
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