Spicy Shrimp Rigatoni alla Vodka

Ingredients

• 1 lb rigatoni
• 1 lb shrimp (Peeled and deveined; season before searing.)
• 2 tbsp olive oil (For searing the shrimp and cooking the aromatics.)
• 1 onion (Small, finely diced.)
• 4 cloves garlic (Minced.)
• 1.5 tsp chili flakes (Use 1–2 tsp, to taste; 1.5 tsp represents the midpoint of the stated range.)
• 4 tbsp tomato paste
• 1 cup heavy cream
• 1 cup Parmesan (Finely grated; reserve additional Parmesan for plating as desired.)
• 3 tbsp butter
• 0.5 cup pasta water (Reserved from cooking the rigatoni.)
• salt (To taste; used to season the shrimp and pasta.)
• black pepper (To taste.)
• fresh basil (For finishing.)

Steps

1. 1

   Cook the rigatoni according to the package directions. Reserve ½ cup of the pasta water, then drain the pasta.

2. 2

   Season the peeled and deveined shrimp with salt and black pepper.

3. 3

   Heat the olive oil in a large skillet over high heat. Sear the shrimp until golden, then remove them from the pan and set them aside.

4. 4

   In the same skillet, cook the diced onion and minced garlic until soft.

5. 5

   Add the chili flakes and tomato paste. Cook for a few minutes, stirring, until the tomato paste darkens and caramelizes.

6. 6

   Pour in the heavy cream and stir to combine with the tomato paste mixture.

7. 7

   Add the finely grated Parmesan and stir until incorporated into the creamy sauce.

8. 8

   Add the cooked rigatoni, reserved pasta water, and butter to the skillet.

9. 9

   Toss the pasta until the butter melts and the sauce becomes glossy and coats every piece of rigatoni.

10. 10

    Plate the pasta and finish with additional Parmesan, the seared shrimp, and fresh basil.

Notes

Although the dish is called alla vodka, no vodka is listed in the provided ingredient list or mentioned in the instructions. The source also does not specify an amount of additional Parmesan or basil for finishing.

Nutrition per serving

• main
• pasta
• spicy
• seafood
• Italian
• stovetop
• creamy
• weeknight dinner