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shrimp rigatoni recipe​
Mary Johnson

Creamy Shrimp Rigatoni Recipe

This creamy shrimp rigatoni recipe features tender shrimp, al dente rigatoni, and a rich garlic Parmesan sauce. Ready in just 30 minutes, it's an easy Italian-inspired dinner that's perfect for busy weeknights, family meals, or entertaining guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Video Notes

Ingredients
  

  • 12 ounces 340 g rigatoni pasta
  • 1 pound 450 g large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped
  • Optional Ingredients
  • 1 cup baby spinach
  • ½ cup sliced mushrooms
  • ½ cup halved cherry tomatoes
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon lemon juice
  • Fresh basil for garnish

Equipment

  • Large pot
  • Colander
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Measuring cups and measuring spoons
  • Sharp chef’s knife
  • Cutting board
  • Cheese grater
  • Tongs or pasta spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to the package instructions. Reserve 1 cup of pasta water before draining.
    shrimp rigatoni recipe​
  2. Pat the shrimp dry with paper towels and season with paprika, Italian seasoning, salt, and black pepper.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until pink and opaque. Remove from the skillet and set aside.
  4. Lower the heat to medium and sauté the minced garlic for about 30 seconds until fragrant.
  5. Pour in the heavy cream and stir gently. Add the Parmesan cheese gradually, stirring continuously until the sauce becomes smooth and creamy.
  6. Add the cooked rigatoni to the skillet and toss until evenly coated with the sauce.
  7. Return the shrimp to the skillet and gently combine everything together.
  8. If the sauce is too thick, stir in a small amount of the reserved pasta water until you reach the desired consistency.
  9. Garnish with chopped parsley, extra Parmesan cheese, and freshly cracked black pepper.
  10. Serve immediately while warm and enjoy.

Video

Notes

  • Avoid overcooking the shrimp to keep them tender and juicy.
  • Freshly grated Parmesan melts much better than pre-shredded cheese.
  • Reserve pasta water before draining—it helps create a silky, restaurant-quality sauce.
  • Add spinach, mushrooms, or roasted red peppers for extra flavor and nutrition.
  • For a spicy version, mix in Cajun seasoning or crushed red pepper flakes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of milk or cream to restore the sauce's creamy texture.
  • This recipe serves approximately 4 people and takes about 30 minutes from start to finish.