Shrimp and Pea Rigatoni

This Shrimp and Pea Rigatoni recipe is a weeknight winner: comforting rigatoni coated in a creamy tomato sauce, bright peas for texture and color, and tender shrimp to make it feel special. It’s an easy, flavorful dinner that comes together in about 30 minutes, perfect for busy evenings when you want a satisfying plate without fuss. Follow the clear, step-by-step instructions below and you’ll have a vibrant pasta that tastes like you spent far more time on it than you did.

Why you’ll love this Shrimp and Pea Rigatoni

There’s something about the contrast of flavors and textures here that makes this dish addictive. The ridged rigatoni traps the creamy tomato sauce, every forkful delivers a hit of sweet shrimp and pops of sweet peas. The sauce strikes a balance between tangy canned tomatoes and a gentle creaminess from the heavy cream and whole milk. Garlic and olive oil build a fragrant base, while simple seasoning lets the ingredients shine. This recipe is straightforward, forgiving, and scales easily for guests or leftovers.

Ingredients

• 350 g rigatoni
• 3 cloves garlic, finely chopped
• 400 g canned tomatoes, diced
• 100 ml heavy cream
• 100 ml whole milk
• 400 g shrimp, peeled
• 60 g peas
• ¼ tsp salt
• ½ tsp pepper
• 3 tbsp olive oil

Before you start

Bring a large pot of salted water to a boil for the rigatoni so it’s ready when the sauce finishes. Prep the garlic and measure the liquids and seasonings. If your shrimp were frozen, thaw them completely and pat dry with paper towels—this helps them sear quickly rather than steam.

Cookware and timing

• Large pot for pasta
• Large sauté pan or skillet
• Wooden spoon or spatula
• Colander

Total cook time: about 25–30 minutes.

Step-by-step instructions

Below are the rewritten, clear steps based on the original directions, presented in the same overall order and using the ingredient list above. Follow them exactly for best results.

1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add 350 g rigatoni and cook according to the package directions until just shy of al dente (usually 1–2 minutes less than the package time). Reserve about ½ cup of pasta cooking water, then drain the rigatoni and set it aside.
2. While the pasta cooks, heat a large sauté pan over medium heat. Add 3 tbsp olive oil and let it warm for about 30 seconds so it shimmers but does not smoke.
3. Add 3 cloves garlic, finely chopped, to the warmed oil. Sauté the garlic for about 30–60 seconds, stirring constantly, until it becomes fragrant and just begins to turn golden. Be careful not to let the garlic brown too much to avoid bitterness.
4. Pour 400 g canned diced tomatoes into the pan with the garlic. Stir to combine, and let the mixture come to a gentle simmer. Allow it to cook for 4–5 minutes so the tomatoes break down slightly and the flavors start to concentrate.
5. Stir in 100 ml heavy cream and 100 ml whole milk. Mix thoroughly so the cream and milk blend into the tomatoes, creating a smooth, rosé-colored sauce. Let the sauce simmer gently for 2–3 minutes to heat through and thicken slightly.
6. Add 400 g peeled shrimp to the sauce in a single layer if possible. Cook the shrimp for 2–4 minutes, stirring occasionally, until they turn opaque and pink and curl slightly. The exact time depends on the size of your shrimp—watch closely to avoid overcooking.
7. When the shrimp are almost done, stir in 60 g peas. Continue to cook for 1–2 minutes until the peas are heated through but still retain a fresh snap.
8. Season the sauce with ¼ tsp salt and ½ tsp pepper. Taste and adjust seasoning if needed. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it and help it cling to the rigatoni.
9. Add the drained rigatoni directly into the skillet with the sauce and shrimp. Toss everything together gently but thoroughly so the sauce coats the pasta and the peas and shrimp are distributed evenly. If needed, add another tablespoon or two of reserved pasta water to reach your desired consistency.
10. Once the rigatoni is evenly coated and heated through, remove the pan from the heat. Serve immediately, dividing the pasta among plates or bowls so each portion gets a mix of sauce, shrimp, and peas.

Taste and serve

Finish each plate with a final grind of pepper if you like a little extra heat. This dish is delicious on its own, but you can pair it with a crisp green salad or warm, crusty bread to mop up any leftover sauce. Leftovers keep well in an airtight container in the refrigerator for 2–3 days; reheat gently on the stovetop with a splash of milk to restore creaminess.

Tips for success

• Do not overcook the shrimp. Remove them from heat as soon as they turn opaque and curl slightly—overcooked shrimp become rubbery.
• Reserve pasta water. The starchy water helps bind the sauce to the rigatoni for a silky finish.
• Use good canned tomatoes. A quality canned diced tomato makes a big difference in flavor and requires less seasoning.
• Adjust creaminess. If you prefer a richer sauce, add an extra tablespoon or two of heavy cream; for a lighter version, increase the whole milk slightly.
• Freshen it up. A squeeze of lemon or a handful of chopped fresh herbs like parsley or basil right before serving brightens the dish, though this is optional.

Variations

Make this recipe your own with a few simple swaps or additions. Stir in a pinch of red pepper flakes for a spicy kick, toss in a handful of spinach for more greens, or swap peas for asparagus tips when they’re in season. You can also use a mix of cream and Greek yogurt stirred in off-heat for a tangier finish.

Nutritional notes

This Shrimp and Pea Rigatoni balances protein from the shrimp, carbohydrates from the rigatoni, and fats from the cream and olive oil. Peas add fiber and a touch of sweetness. Portion size and any additional sides will affect the overall calorie count, but this dish can be a well-rounded meal when paired with a fresh salad.

Final thoughts

This Shrimp and Pea Rigatoni is a reliable, flavorful pasta that feels both homey and a little special. It’s fast enough for a busy weeknight and pretty enough for a casual dinner with friends. The harmony of tender shrimp, creamy tomato sauce, and sweet peas makes every bite satisfying. Keep the steps handy and you’ll have this on repeat—simple, comforting, and delicious.