Tarragon Rigatoni Recipe

Cook rigatoni

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz rigatoni and cook until just shy of al dente (about 9–11 minutes; follow package for time). Reserve 1 cup pasta cooking water, then drain pasta and set aside, keeping it warm.

While the pasta water heats, toast the panko: heat a medium skillet over medium heat, add 1 teaspoon olive oil and 1/2 cup panko. Toast, stirring frequently, until golden and crisp, 3–5 minutes. Stir in 2 Tbsp grated Parmesan (optional) about 30 seconds before removing. Transfer to a bowl and set aside.

Pat 1 lb shrimp dry with paper towels. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if necessary). Sear without moving for 1–1 1/2 minutes until edges turn pink, flip and cook another 30–60 seconds until just cooked through. Transfer shrimp to a plate. Add 1 tablespoon butter to the pan and swirl to melt; pour the butter over the cooked shrimp. Set shrimp aside.

Reduce heat to medium and wipe the skillet lightly if there are heavy browned bits (leave some fond). Add 2 tablespoons unsalted butter. When melted, add 1 large minced shallot and sauté until softened and translucent, 2–3 minutes.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Add 3 oz prosecco and increase heat briefly to bring to a simmer. Scrape any browned bits from the pan. Let the wine reduce by about half, 2–3 minutes.

Pour in 1/2 cup low-sodium chicken or seafood stock and simmer 1–2 minutes to combine and reduce slightly.

Lower heat to medium-low and stir in 3 oz heavy cream. Simmer gently until the sauce thickens slightly, about 2–3 minutes. If the sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a silky consistency.

Stir in 2 tablespoons chopped fresh tarragon, the zest and juice of 1 lemon (about 1 tsp zest, 1–2 tbsp juice to taste), 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep sauce warm over the lowest heat.

Add the drained rigatoni to the skillet with the tarragon-Prosecco cream. Toss to coat, adding reserved pasta water a few tablespoons at a time to loosen the sauce until it clings to the pasta (use about 1/4–1/2 cup as needed).

Return the cooked shrimp to the pan and gently toss to combine and reheat for 1 minute. Stir in 1 tablespoon unsalted butter for gloss, if desired.

Plate the rigatoni and shrimp, sprinkling toasted panko evenly over each portion. Drizzle each serving with 1 teaspoon extra-virgin olive oil and garnish with remaining fresh tarragon leaves. Serve with lemon wedges on the side.