Description
Tender shrimp and rigatoni are tossed in a luxurious, herbaceous white wine cream sauce. A perfect and elegant pasta dish for any night of the week.
Ingredients
Units
Scale
- 8 oz (227g) rigatoni pasta (dry)
- 1 tablespoon (15ml) olive oil
- 1 large shallot (minced)
- 1/2 cup (118ml) dry white wine
- 1/4 cup (59ml) heavy cream
- 2 tomatoes (chopped)
- 1/2 teaspoon (2.5ml) dried thyme
- 1/2 teaspoon (2.5ml) dried oregano
- 1/2 teaspoon (2.5ml) dried marjoram
- 3/4 lb (340g) uncooked shrimp (peeled and deveined)
- 1/4 cup (59ml) Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- Parsley or basil (chopped,as garnish)
Instructions
- In a medium-sized saucepan, cook pasta until al dente. Drain and set aside.
- Heat olive oil in a medium-sized skillet over medium-high heat. Add shallots and cook for 3-4 minutes, until soft. Pour in white wine and cook until liquid is reduced by half. Reduce heat, stir in cream, tomatoes, thyme, oregano, and marjoram. Cook until tomatoes have softened and sauce starts to thicken, about 10 minutes.
- Raise heat to medium and add shrimp. Cook until they are barely pink.
- Remove from heat, add rigatoni, and stir to coat. Add Parmesan cheese, Kosher salt and freshly ground black pepper to taste. Top with chopped parsley or basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American