Shrimp and Pea Rigatoni
A creamy tomato rigatoni with tender shrimp and sweet peas for a quick weeknight pasta.
Equipment
- Large Pot
- large sauté pan
- Wooden Spoon
- Colander
Ingredients
- 350 g rigatoni
- 3 garlic cloves finely chopped
- 400 g canned diced tomatoes
- 100 ml heavy cream
- 100 ml whole milk
- 400 g shrimp peeled
- 60 g peas
- 0.25 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil, add the rigatoni and cook for 1 minute less than the package directions; reserve about 1 cup of pasta water then drain the pasta.
- Heat a large sauté pan over medium heat, add the olive oil and sauté the chopped garlic until golden and fragrant, about 1 minute.
- Stir in the diced tomatoes, heavy cream and whole milk, then simmer gently for 2–3 minutes while stirring.
- Add the peeled shrimp, peas, salt and pepper; stir to combine and cook until the shrimp are opaque and cooked through, about 8–10 minutes.
- Add the drained rigatoni to the sauce, toss to coat and cook 1–2 minutes more, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately.
Notes
- Avoid sautéing the shrimp for too long, as they will continue to cook in the sauce.