Rigatoni Vodka Sauce With Baby Shrimp & Peas Recipe
Make Rigatoni Vodka Sauce With Baby Shrimp & Peas Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped shallot, sautéing until fragrant and the shallot is translucent, about 2-3 minutes.
- 3
Add Shrimp and Peas
Add the baby shrimp and frozen peas to the skillet. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
- 4
Make the Vodka Sauce
Stir in the crushed red pepper flakes, tomato sauce, and heavy cream. Simmer for 5 minutes, allowing the sauce to thicken slightly.
- 5
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet and toss well to coat the pasta in the sauce. Stir in grated Parmesan cheese and season with salt and black pepper to taste.
- 6
Garnish and Serve
Remove from heat and stir in the chopped fresh basil. Serve immediately, garnished with additional Parmesan if desired.