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Homemade Shrimp and Pea Rigatoni photo
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Shrimp and Pea Rigatoni

Creamy tomato rigatoni with shrimp and peas for a quick, satisfying weeknight dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 3 servings

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
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp olive oil

Instructions

  • Bring a large pot of salted water to a boil over high heat, add the rigatoni and cook until 1 minute less than the package time; drain and reserve.
  • Heat a large skillet or saucepan over medium heat and add the olive oil.
  • Add the finely chopped garlic and sauté until fragrant and lightly golden, about 1 minute.
  • Stir in the diced canned tomatoes, heavy cream, and whole milk; simmer gently for 2–3 minutes, stirring occasionally.
  • Add the peeled shrimp and peas, season with salt and pepper, then cook for about 10 minutes until the shrimp are cooked through and the peas are tender.
  • Add the drained rigatoni to the sauce, stir and cook for 1–2 minutes more until the sauce thickens and coats the pasta.
  • Serve immediately.

Equipment

  • Large Pot
  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Colander

Notes

  • Avoid sautéing the shrimp for too long as they will continue cooking in the simmering sauce.