Rigatoni and Shrimp with Garlic Cream Sauce

4 Servings
100% would make this recipe for Rigatoni and Shrimp with Garlic Cream Sauce again.

Easy to make

0 : 45

0 : 30

Log in (free) to see larger recipe photos!

16 chefs marked this Rigatoni and Shrimp with Garlic Cream Sauce recipe as Favorite
Recipe look good to you?

Rigatoni and Shrimp with Garlic Cream Sauce Ingredients

8 ounces Rigatoni pasta	1/2 teaspoon Basil (dry)
8 ounces cooked and peeled shrimp	Salt/peppe --to taste
1 tbl Extra Virgin Olive Oil	6 tbl heavy cream
3 ounces grated onion	4 tbl butter (1/2 stick)
4 teaspoons minced garlic (from jar)	2 ounces freshly grated Parmesan cheese -- (approx)
2 teaspoons oregano (dry)	1 teaspoon parsley

Instructions for Rigatoni and Shrimp with Garlic Cream Sauce

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: Saut 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. Viola! 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.

Main Ingredient: PastaCuisine: Italian

Ingredient Insight - look inside this recipe

Basil

Butter

Cream

Extra Virgin Olive Oil

Garlic

Onion

Oregano

Parmesan

Parsley

Pasta

Salt

Shrimp

Winter Saute Main Dish Italian Pasta Dinner pasta + shrimp

for flavor and categorization

This recipe appears on the following menus:

mushroom

by carolinecsl82

it was really good and im not italian

italiangirl
on May 10 2008 12:08PM

Total Time: 1:05
Active time: 1:30

This was delicious!

DawnBr8ks
on May 2 2008 4:37PM

Where is the Rigatoni and shrimp, looks to me like its scallops and chopped up sphagetti? Is this the correct picture for this dish?

Jocooksgreat
on Apr 20 2008 10:10PM

Where is the Rigatoni and shrimp, looks to me like its scallops and sphagetti chopped up? Is this the correct picture for this dish?

Jocooksgreat
on Apr 20 2008 10:06PM

I didn't have rigatoni on hand so I used capalini. Some nice big scallops took the place of the shrimp and I added a few vegetables for color. But the sauce is the main thing with this dish and it was absolutely terrific.

promfh
on Feb 8 2008 10:49PM

Total Time: 0:45
Active time: 0:30

For people that are allergic to shrimp, substitute it with imitation crab. It's really good!

trennie
on Feb 5 2008 1:25PM

Total Time: 0:25
Active time: 0:00

Excellent

kasi
on Dec 22 2007 1:10PM

This recipe was so easy. The kids absolutely loved it. I doubled the recipe and added extra cream and I also used fresh shrimp, which makes such a big difference.

annraber
on Nov 29 2007 10:42AM

Total Time: 0:30
Active time: 0:20

I made this with fat free milk and "I can't believe its not butter" for someone who has to watch there fat intake WELL- It was still FANTASTIC!!!! This coming from a ver picky eater.Hat off to the inventer of this one!!!!

lipton
on Aug 5 2007 9:34PM

[I made edits to this recipe.]

admin
on May 29 2006 12:11AM

was a big hit with everyone. We used fresh shrimp that we sauted in butter, pepper, and lemon juice, then added it to the sauce once done. We also used a touch more cream. Next time, I would make the sauce a little thicker and use angel hair pasta instead.