This quick 30-minute meal combines juicy shrimp and rigatoni in a rich sun-dried tomato cream sauce. It is a satisfying dinner option that is easy to prepare and impressive to serve.

List of ingredients

11 ounces rigatoni – use a ridged pasta for better sauce adherence.
1 tbsp olive oil – for high-heat searing.
1 tbsp unsalted butter – adds richness to the shrimp and sauce.
1 pound shrimp (peeled and deveined) – medium to large size works best.
1 tsp salt (divided) – used for both seasoning and pasta water.
1 tsp black pepper (divided) – provides a basic savory heat.
1 tsp garlic powder – for an extra layer of flavor on the shrimp.
1 tsp sweet paprika – adds color and a mild sweetness.
4 garlic cloves (minced) – fresh garlic provides the aromatic base.
3.5 ounces chopped sun-dried tomatoes (drained) – provides a tangy, concentrated tomato flavor.
1 tsp Italian seasoning – a blend of dried herbs for Mediterranean flavor.
1 tbsp flour – used to thicken the cream sauce.
¾ cup low sodium chicken broth – for deglazing the skillet.
1 cup heavy cream – creates the luxurious, creamy texture.
1 tbsp double concentrated tomato paste – deepens the color and savory notes.
1 tbsp lemon juice – cuts through the richness with acidity.
¼ cup chopped basil leaves – adds a fresh, herbal finish.
½ cup grated Parmesan – adds saltiness and thickness to the sauce.
chili flakes (for serving) – optional for adding a spicy kick.

step-by-step instructions

Prepare the shrimp: Peel and devein the shrimp. In a bowl, combine the shrimp with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Set them aside to marinate.
Prep the aromatics: Mince the garlic cloves. Grate the Parmesan cheese, chop the sun-dried tomatoes, and chop the fresh basil leaves.
Cook the pasta: Boil the rigatoni in a pot of salted water until al dente, following the package directions. Drain the pasta when ready.
Sear the shrimp: Heat oil and butter over medium-high heat in a large skillet. Place shrimp in a single layer and sear for 1 minute per side. Remove the shrimp from the skillet and place them in a clean bowl.
Sauté the base: Add minced garlic to the skillet and sauté for 1 minute over medium-low heat. Stir in the sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper, cooking for another minute.
Thicken and deglaze: Add the flour and stir until it is fully incorporated. Pour in the chicken broth and simmer for 2 minutes, using a wooden spoon to scrape the brown bits from the bottom of the pan.
Simmer the sauce: Pour in the heavy cream and stir in the tomato paste. Bring the mixture to a boil, then allow it to simmer for 3 minutes or until the pasta is finished cooking.
Final additions: Stir in the lemon juice and chopped basil. Finally, stir in the grated Parmesan cheese until melted.
Combine and serve: Toss the cooked pasta and seared shrimp into the sauce. Garnish with chili flakes before serving.

Customizing Your Ingredients

Selecting the Best Pasta Shape

Rigatoni is highly recommended because its large ridges and hollow center capture the thick cream sauce effectively. Penne or fusilli are also excellent choices for similar reasons. Avoid very thin pastas like angel hair, as they may break under the weight of the shrimp and heavy sauce.

Choosing the Right Shrimp

Medium to large shrimp are ideal for this dish to ensure they remain juicy. If using frozen shrimp, thaw them completely in the refrigerator overnight or under cold running water. Pat them dry with paper towels before seasoning to ensure a better sear in the pan.

Hard Cheese Substitutions

While Parmesan is the standard, you can use Pecorino Romano for a saltier, sharper taste. Asiago or Grana Padano are also suitable alternatives that provide a similar crystalline texture. Always use freshly grated cheese to avoid the anti-caking agents found in pre-shredded bags.

Alternative Broth Options

Low sodium chicken broth is used for depth, but vegetable broth is a great alternative for a lighter flavor. Fish broth can also be used to enhance the seafood profile of the dish. Ensure the broth is low in sodium to prevent the sauce from becoming overly salty.

Replacing the Thickener

If you do not have all-purpose flour, cornstarch can be used as a substitute. Mix one tablespoon of cornstarch with a small amount of cold water to create a slurry before adding it to the pan. This will thicken the sauce quickly without leaving a raw flour taste.

Pro Cooking Techniques for Success

Achieving the Perfect Shrimp Sear

Heat the oil and butter until they are shimmering before adding the shrimp. Place each shrimp in a single layer to ensure they sear rather than steam. Cook for only one minute per side to maintain a juicy texture and prevent them from becoming rubbery.

Preparing Sun-Dried Tomatoes

If using sun-dried tomatoes packed in oil, drain them thoroughly to prevent the sauce from becoming too greasy. If using dry-packed tomatoes, hydrate them in a bowl of hot water for several minutes until softened. Drain the water completely before chopping and adding them to the skillet.

Developing the Sauce Base

Deglazing the pan is a critical step for maximizing flavor. The brown bits, known as fond, contain concentrated shrimp and garlic flavors. Scraping these into the chicken broth ensures the final sauce has a complex, savory depth.

Timing the Pasta Boil

Start boiling your water just before you begin searing the shrimp. Aim to have the pasta finish cooking exactly when the sauce has finished simmering. This allows the pasta to absorb the sauce immediately, preventing the noodles from sticking together.

Serving and Pairing Ideas

Adding Nutrient-Dense Greens

To add more color and nutrition, stir in two cups of fresh baby spinach at the very end. The residual heat from the sauce will wilt the spinach in about 30 seconds. Kale or chopped swiss chard are also good options, though they may require an extra minute of simmering.

Recommended Side Dishes

Serve this pasta with a crisp garden salad featuring a light balsamic vinaigrette to balance the creaminess. Roasted asparagus or sautéed broccolini also pair well with the sun-dried tomato profile. Garlic bread is a classic accompaniment for soaking up any extra sauce.

Garnish Suggestions

Freshly torn basil leaves provide a vibrant contrast to the orange-red sauce. A sprinkle of additional Parmesan or a wedge of fresh lemon on the side allows guests to adjust the acidity. Red pepper flakes are essential for those who prefer a spicy finish.

Storage and Reheating Guidelines

Refrigerator Storage

Place leftover pasta in an airtight container and store it in the refrigerator for up to two days. Keep the shrimp and pasta together as they will absorb the flavors of the sauce over time. Ensure the container is completely sealed to prevent the cream from absorbing fridge odors.

Best Reheating Method

Avoid reheating this dish in the microwave, as it can cause the cream sauce to split. Instead, place the pasta in a non-stick skillet over low heat. Add a splash of water, milk, or chicken broth to loosen the sauce and restore its creamy consistency.

Freezing Considerations

Cream-based sauces containing heavy cream and cheese do not freeze well and often separate upon thawing. It is recommended to eat this dish fresh or within the refrigerated window. If you must freeze it, freeze the cooked shrimp separately and make a fresh batch of sauce.

Common Cooking Challenges

Preventing Sauce Separation

Sauce separation usually occurs if the heat is too high or if the cheese is added while the sauce is boiling vigorously. Keep the heat at a gentle simmer when stirring in the Parmesan. If the sauce separates, whisk in a tablespoon of pasta water or warm milk to help re-emulsify the fats.

Adjusting a Sauce That is Too Thick

If the sauce becomes too thick during the simmering process, add a few tablespoons of the reserved pasta cooking water. The starch in the water helps thin the sauce while maintaining a smooth texture. Add the liquid one tablespoon at a time until the desired consistency is reached.

Fixing a Sauce That is Too Thin

If the sauce is too runny, allow it to simmer for an additional two to three minutes without a lid. This evaporates excess moisture and concentrates the flavors. You can also stir in an extra tablespoon of grated Parmesan to naturally thicken the mixture.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work perfectly as long as they are fully thawed and patted dry. Ensure you remove any remaining ice crystals, as excess water will prevent the shrimp from searing and will water down the sauce.

What is the best substitute for heavy cream?

Full-fat coconut milk is a viable dairy-free alternative, though it will add a slight coconut flavor. You can also use a mixture of half-and-half and a teaspoon of cornstarch to mimic the thickness of heavy cream.

How do I prevent the shrimp from becoming rubbery?

The key is to avoid overcooking. Sear the shrimp quickly over high heat and remove them from the pan immediately once they turn pink. Only add them back to the pan at the very end to warm through.

Can I make this dish without garlic powder?

Yes, you can omit the garlic powder without significantly changing the dish since there is plenty of fresh garlic in the sauce. For extra flavor, you could replace it with a pinch of onion powder or a small amount of smoked paprika.