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Shrimp Rigatoni Recipe

Indulge in a creamy, garlicky shrimp rigatoni featuring succulent shrimp, tender pasta, and a rich marinara-cream cheese sauce. Paired with crispy garlic bread, this dish balances savory, tangy, and cheesy flavors. Quick and satisfying, it's a perfect weeknight meal with a gourmet touch.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 760 kcal

Equipment

  • Large pot
  • Colander
  • Large non-stick pan
  • Mixing bowl
  • Baking sheet
  • Chef’s knife

Ingredients
  

  • 8 oz Shrimp
  • ¾ oz Butter
  • 2 Garlic Cloves
  • 4 oz Marinara Sauce
  • 1 Roma Tomato
  • 5 oz Rigatoni
  • 1 oz Light Cream Cheese
  • ¼ oz Flour
  • 1 French Roll
  • 1 oz Grated Parmesan

Instructions
 

  • Bring a large pot of salted water to a boil, then add the rigatoni and cook until al dente, about 8-10 minutes.
  • Reserve 1 cup of the pasta water, drain the pasta, and set it aside.
  • Meanwhile, core the tomato and dice it into ¼-inch pieces, then mince the garlic.
  • In a mixing bowl, combine half the minced garlic with softened butter.
  • Halve the roll and place it cut side up on a prepared baking sheet, spreading the garlic-butter mixture evenly on top.
  • Bake in a preheated oven at 375°F until golden brown, about 8-10 minutes.
  • While the bread bakes, pat the shrimp dry and heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat.
  • Add the shrimp and cook for 2-3 minutes per side until they turn opaque and reach an internal temperature of 145°F.
  • Transfer them to a plate and set aside, reserving the pan without wiping it clean.
  • Return the pan to medium heat, add 1 teaspoon of olive oil, and sauté the diced tomato and remaining garlic, stirring occasionally until the tomato softens and the garlic becomes fragrant, about 2-3 minutes.
  • Sprinkle in the flour and stir until fully incorporated.
  • Pour in ¾ cup of the reserved pasta water, marinara sauce, cream cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper, stirring until the mixture is smooth and begins to simmer.
  • Once simmering, return the cooked shrimp to the pan along with half the Parmesan, the drained pasta, and a pinch of salt if needed.
  • Stir occasionally until the ingredients are well combined and heated through, about 1-2 minutes.
  • Remove the pan from heat, plate the pasta, and garnish with the remaining Parmesan.
  • Serve alongside the garlic bread and enjoy.

Notes

  • The reserved pasta water helps create a silky, restaurant-quality sauce by binding the ingredients together. Adjust the amount to reach your desired consistency.
  • For a tangier, lighter option, swap cream cheese with Greek yogurt or mascarpone.
  • Use fresh or frozen shrimp, but if using frozen, thaw them in cold water for 15-20 minutes and pat dry before cooking for the best sear.