Rigatoni and Shrimp with Garlic Cream Sauce
Easy to make
"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.
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|8 ouncesRigatoni pasta|
|8 ouncesshrimp; cooked and peeled|
|1 tblExtra Virgin Olive Oil|
|3 ouncesonion; grated|
|4 teaspoonsminced garlic; (from jar)|
|2 teaspoonsoregano; (dry)|
|1/2 teaspoonBasil; (dry)|
|Salt/pepper; to taste|
|6 tblHeavy cream|
|4 tblbutter; (1/2 stick)|
|2 ouncesParmesan cheese; (approx), freshly grated|
Rigatoni and Shrimp with Garlic Cream Sauce Preparation
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.
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