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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4|
|Calories from Fat: 321 (52%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||48 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 215.8mg||66 %|
|Sodium 908.3mg||31 %|
|Potassium 327.9mg||9 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 36.1g|
|Protein 37.7g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 620
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