Shrimp Riggies Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of black pepper. Dice the onion and core and thinly slice both bell peppers. Mince the garlic and chop the parsley. Measure out tomato paste, crushed tomatoes, stock, wine (if using), cream, and cheese.

Sauté aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large deep skillet or sauté pan over medium heat. When butter foams, add the diced onion and cook 4–5 minutes until softened and translucent. Add sliced bell peppers and continue to cook 5–6 minutes until they begin to soften and edges are slightly browned. Stir in minced garlic and cook 30–45 seconds until fragrant.

Build the tomato base

Push vegetables to the side and add remaining 1 tablespoon olive oil if pan is dry. Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to caramelize slightly. Add crushed tomatoes, chicken/seafood stock, and white wine (if using). Stir to combine, scraping any browned bits from the bottom of the pan.

Season and simmer

Add dried oregano, dried basil, smoked paprika, crushed red pepper flakes, remaining 3/4 tsp salt, and 1/4 tsp black pepper. Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes to thicken and develop flavor. Taste and adjust seasoning.

Finish creamy sauce

Stir in heavy cream and 3/4 cup grated Parmesan cheese into the simmering tomato sauce. Whisk or stir until the cheese melts and the sauce becomes smooth and creamy. If sauce is too thick, add up to 1/2 cup reserved pasta water or stock to reach desired consistency.

Cook the shrimp

Increase heat to medium. Add the seasoned shrimp to the sauce in a single layer. Cook 2–3 minutes per side, until shrimp are opaque, pink, and just cooked through (internal temperature about 120–130°F). Do not overcook. Stir gently so shrimp are coated in sauce.

Taste sauce again and adjust salt, pepper, or red pepper flakes to your preference.

Combine with pasta

Add drained rigatoni to the pan with the shrimp and sauce. Toss gently to coat the pasta thoroughly; add reserved pasta water a few tablespoons at a time if needed to loosen the sauce. Add remaining 1/4 cup Parmesan and chopped parsley, and toss one more time.

Plate and finish

Divide Shrimp Riggies among plates or bowls. Garnish with additional grated Parmesan, a drizzle of olive oil if desired, and extra chopped parsley. Serve hot.