Shrimp Rigatoni with Tomato Butter Sauce
Shrimp rigatoni with tomato butter sauce is a quick pasta dinner made with tender shrimp and a creamy tomato butter sauce. It’s easy enough for weeknights but special enough to serve to guests too.
Ingredients
- 8 ounces rigatoni
- 1 pound shrimp thawed, deveined and peeled
- 1 28 ounce can whole peeled tomatoes
- 4 tablespoons salted butter
- 1 medium yellow onion halved
- 2 teaspoons salt
- ¼ - ½ cup Parmigiana Reggiano, finely grated optional
Instructions
- Start the sauce first so it has the most time to cook. Heat a large saucepan over medium heat. When hot, add the butter and halved onion. Cook until the butter melts.
- Add the salt and tomatoes. Smash the tomatoes with the back of a wooden spoon. Once the tomatoes start bubbling, reduce the heat to medium low. Continue cooking and stirring occasionally until the pasta and shrimp are ready.
- Start heating a pot of water for the pasta.
- Cook the rigatoni according to the package instructions, typically 8-11 minutes, until al dente or slightly softer.
- Remove the onion from the tomato sauce and discard. Add the cooked pasta to the tomato sauce and turn the heat to low.
- Meanwhile, pat the thawed shrimp dry.
- Heat a large skillet to medium high heat. When the pan is hot, add a tablespoon of olive oil and swirl it around. Add the shrimp in a single layer. Cook for 2 minutes on the first side. Flip and cook 1 to 3 minutes on the second side, just until the shrimp turn opaque and pink. Immediately remove the shrimp from the pan to prevent overcooking and add them to the tomato butter sauce with the pasta.
- Stir until the rigatoni, shrimp and tomato butter sauce are all evenly combined. If desired, garnish with optional ¼ cup to ½ cup of Parmigiano Reggiano cheese and thinly sliced fresh basil. Serve and enjoy!
Notes
Serves 3 adults or 2 adults and 2 children.
Would you like to save this?
Don't worry! We won't spam you!
Tried this recipe?Let us know how it was!