We’ve always loved how a simple Shrimp and Rigatoni Recipe brings bold flavors to the table in no time. It’s our go-to for weeknight dinners blending tender pasta with juicy shrimp creating a satisfying Italian-inspired dish that’s both comforting and elegant.
What makes this recipe shine is its versatility—we can tweak it with fresh herbs or veggies to suit any palate. Whether you’re a home cook or exploring new tastes our version promises a delicious twist on classics that’ll have you coming back for more.
Ingredients
In our Shrimp and Rigatoni recipe, we focus on fresh, high-quality ingredients that deliver bold flavors and a satisfying texture, making this Italian-inspired dish a weeknight favorite. Below, we list the ingredients in the order they are used during preparation, with specific prep notes for accuracy and ease.
- Rigatoni pasta: 12 ounces (dry), cooked al dente for the perfect tender bite that absorbs the sauce.
- Olive oil: 2 tablespoons, extra-virgin for sautéing aromatics to build a flavorful base.
- Garlic: 4 cloves, minced for a pungent aroma that infuses the dish early in cooking.
- Onion: 1 medium, finely chopped to add sweetness and depth as the first vegetable layer.
- Shrimp: 1 pound, large and peeled with tails removed, ensuring they cook quickly and evenly without overcooking.
- Diced tomatoes: 1 can (14.5 ounces), drained to provide a juicy, tangy element that simmers with the shrimp.
- Fresh basil: ¼ cup, chopped just before adding for a burst of herbaceous freshness toward the end.
- Parmesan cheese: ½ cup, grated for topping, offering a nutty finish that elevates the overall taste.
- Salt and black pepper: 1 teaspoon salt and ½ teaspoon pepper, adjusted to taste for seasoning throughout the process.
Equipment Needed
To bring our Shrimp and Rigatoni Recipe to life with ease and precision, we rely on a few key tools that streamline the cooking process. These essentials ensure everything from boiling pasta to sautéing shrimp goes smoothly, allowing us to focus on creating that perfect Italian-inspired dish.
- Large Pot: For boiling the rigatoni pasta to al dente perfection – aim for at least a 6-quart size to handle 12 ounces of pasta without overflow.
- Skillet or Frying Pan: A 12-inch non-stick or stainless-steel pan is ideal for sautéing the shrimp and combining it with ingredients like minced garlic, chopped onion, and diced tomatoes.
- Colander: Essential for draining the cooked pasta quickly and efficiently, preventing it from becoming mushy.
- Chef’s Knife: A sharp 8-inch knife for finely chopping the garlic and onion, ensuring even cooking and bold flavors.
- Cutting Board: A sturdy wooden or plastic board to provide a safe surface for all our prep work, like dicing vegetables and herbs.
- Measuring Cups and Spoons: Accurate tools for measuring out extra-virgin olive oil, grated Parmesan, and other seasonings to maintain the recipe’s balance.
- Wooden Spoon or Spatula: Perfect for stirring the shrimp and sauce mixture, helping to incorporate fresh basil and prevent sticking.
- Grater: A box grater or microplane for freshly grating the Parmesan cheese, which enhances its flavor and texture in the final dish.
Instructions
Let’s guide you through preparing our flavorful Shrimp and Rigatoni Recipe with these straightforward steps. We’ll ensure every detail helps you create a dish bursting with tender pasta, juicy shrimp, and aromatic herbs for an irresistible Italian-inspired meal.
Prep
Before we start cooking, we’ll prepare our ingredients for efficiency. Begin by finely chopping the medium onion and mincing the 4 cloves of garlic—these steps release their fresh, pungent aromas that form the base of our dish. Next, rinse and pat dry the 1 pound of large peeled shrimp to remove any excess moisture, ensuring they sear perfectly. Drain the 14.5-ounce can of diced tomatoes, and roughly chop the ¼ cup of fresh basil to enhance its vibrant, herbaceous notes. Finally, grate the ½ cup of Parmesan cheese for that melty, nutty finish that elevates our Shrimp and Rigatoni Recipe.
Cook the Pasta
We’ll cook the rigatoni to achieve the ideal al dente texture. Fill a large pot with 4 quarts of salted water and bring it to a rolling boil over high heat—this creates a perfect base for the pasta’s firm yet tender bite. Add the 12 ounces of rigatoni pasta and cook according to package instructions, typically 10-12 minutes, stirring occasionally with a wooden spoon to prevent sticking. Once done, drain the pasta in a colander, reserving ½ cup of the starchy cooking water—this liquid will help create a silky sauce that coats the noodles beautifully in our Shrimp and Rigatoni Recipe.
Cook the Shrimp
With the pasta underway, we’ll focus on cooking the shrimp for that succulent, golden sear. Heat the 2 tablespoons of extra-virgin olive oil in a skillet over medium heat until it shimmers. Add the minced garlic and chopped onion, sautéing for 2-3 minutes until they turn fragrant and translucent—the aroma will fill your kitchen, signaling rich flavors ahead. Then, add the 1 pound of prepared shrimp, seasoning with salt and black pepper to taste, and cook for 3-4 minutes per side until they turn pink and opaque—this ensures juicy, tender shrimp that pairs perfectly with the robust tastes in our Shrimp and Rigatoni Recipe. Stir in the drained diced tomatoes and cook for another 2 minutes to blend the flavors.
Assemble the Dish
Finally, we’ll bring everything together for a cohesive, mouthwatering finish. In the skillet with the cooked shrimp mixture, add the drained rigatoni pasta and reserved pasta water, tossing gently with a wooden spoon for 1-2 minutes until well combined—this creates a harmonious blend where the pasta absorbs the savory juices, making each bite irresistibly flavorful. Stir in the chopped fresh basil and grated Parmesan cheese, allowing the cheese to melt slightly for a creamy texture. Serve immediately to enjoy the warm, aromatic essence of our Shrimp and Rigatoni Recipe at its best.
Make-Ahead Instructions
To make our Shrimp and Rigatoni Recipe even more convenient for busy weeknights, we recommend preparing components in advance while preserving the dish’s bold flavors and succulent shrimp. This approach allows us to streamline cooking without compromising the al dente texture of the pasta or the fresh, aromatic essence of the herbs and garlic.
Prepping Ingredients Ahead
We can start by handling the prep work up to 24 hours in advance to save time during meal assembly:
- Chop and store vegetables: Finely chop the medium onion and mince the 4 cloves of garlic. Place them in an airtight container in the refrigerator to maintain their crispness and flavor.
- Prepare the shrimp: Rinse and pat dry the 1 pound of large shrimp, then season with salt and black pepper. Store in a sealed bag or container in the fridge for up to 12 hours— this ensures the shrimp remains juicy and ready for a quick sauté.
- Measure dry ingredients: Portion out the 12 ounces of rigatoni pasta and the 14.5-ounce can of diced tomatoes (drained) into separate containers. This step keeps everything organized and reduces last-minute measuring.
Cooking Components in Advance
For optimal results, we can partially cook elements ahead, but remember to account for reheating to avoid overcooking the shrimp:
- Boil the pasta: Cook the rigatoni to just under al dente (about 1-2 minutes less than package instructions), then drain and toss with a light drizzle of extra-virgin olive oil to prevent sticking. Cool completely and store in an airtight container in the refrigerator for up to 2 days.
- Sauté the base mixture: In a skillet, heat 2 tablespoons of extra-virgin olive oil and cook the chopped onion and minced garlic until fragrant (about 2-3 minutes). Add the drained diced tomatoes and simmer for 5 minutes. Let the mixture cool, then refrigerate in a sealed container for up to 48 hours. This step locks in the rich, savory flavors for easy integration later.
- Assemble without shrimp: Combine the pre-cooked pasta with the base mixture in a large bowl, but hold off on adding the shrimp, fresh basil, or grated Parmesan cheese until you’re ready to serve. Store the assembled base in the fridge for up to 1 day.
Storage and Reheating Tips
Proper storage is key to maintaining the dish’s comforting, elegant appeal. Below is a quick reference table for storage durations and methods to ensure our Shrimp and Rigatoni Recipe stays fresh and delicious:
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Prepped vegetables and shrimp | Refrigerate in airtight containers | Up to 24 hours | Use directly; no reheating needed. |
| Partially cooked pasta | Refrigerate in an airtight container | Up to 2 days | Reheat in boiling water for 1-2 minutes to reach al dente. |
| Base mixture (onion, garlic, tomatoes) | Refrigerate in a sealed container | Up to 48 hours | Warm in a skillet over medium heat for 3-5 minutes, stirring occasionally. |
| Assembled base (pasta + mixture) | Refrigerate in an airtight container | Up to 1 day | Reheat gently in a skillet, then add shrimp and cook for 2-3 minutes. |
When reheating, we always add the shrimp fresh to achieve that perfect, tender sear—cook it for 2-3 minutes per side in the skillet until it turns pink and opaque, then stir in the ¼ cup of chopped fresh basil and ½ cup of grated Parmesan cheese for a creamy, harmonious finish. This method keeps the meal quick, flavorful, and ready in under 15 minutes.
Conclusion
We’ve loved sharing this Shrimp and Rigatoni recipe as it’s a go-to for quick flavorful meals
that fit right into our busy lives
It’s not just easy to make but brings that Italian charm to your table every time
So let’s get cooking and enjoy the satisfaction it brings
Frequently Asked Questions
What is the Shrimp and Rigatoni Recipe?
This Italian-inspired dish combines tender rigatoni pasta with juicy shrimp, garlic, onions, tomatoes, basil, and Parmesan for bold, comforting flavors. It’s quick to prepare, ideal for weeknight dinners, and customizable for different tastes.
What ingredients are needed for Shrimp and Rigatoni?
You’ll need 12 ounces of rigatoni pasta, 2 tablespoons extra-virgin olive oil, 4 cloves minced garlic, 1 chopped medium onion, 1 pound peeled large shrimp, a 14.5-ounce can drained diced tomatoes, ¼ cup chopped fresh basil, ½ cup grated Parmesan, and salt and black pepper to taste.
How do I prepare Shrimp and Rigatoni?
Start by boiling rigatoni to al dente. Sauté garlic, onion, and shrimp in olive oil until shrimp is pink. Add tomatoes, then mix with pasta, basil, and Parmesan. Season and serve for a flavorful meal in about 20-30 minutes.
How long does it take to make Shrimp and Rigatoni?
The recipe takes around 20-30 minutes total, including prep and cooking. Boil pasta for 10-12 minutes, sauté shrimp for 5-7 minutes, and assemble quickly for a fast weeknight option.
Can I customize the Shrimp and Rigatoni Recipe?
Yes, add fresh herbs, vegetables like spinach or bell peppers, or swap shrimp for chicken. Adjust seasonings or cheese amounts to suit your preferences while keeping the core flavors intact.
What equipment is required for Shrimp and Rigatoni?
You’ll need a large pot for pasta, a skillet for sautéing, a colander for draining, a chef’s knife and cutting board for prep, measuring cups and spoons, a wooden spoon for stirring, and a grater for cheese.
How can I make Shrimp and Rigatoni ahead of time?
Prep ingredients like chopping vegetables and rinsing shrimp up to 24 hours in advance; store in the fridge. Partially cook pasta and sauté the base mixture ahead, then reheat and add fresh shrimp for a quick meal in under 15 minutes. Avoid reheating shrimp to keep it succulent.