Bring 4 qt. water to boil; add pasta and salt. Cook, uncovered, for 13 to 15 minutes or until pasta is al dente. Drain; reserve 1/3 cup pasta water. Set cooked pasta aside; keep warm.
Spice up weeknight meals with this quick-and-easy creamy pasta dish. Sweet Argentine shrimp with a touch of cayenne pepper makes for a warm, but not too hot, family-friendly dinner.
Servings and Ingredients
|½ (16-oz.) pkg. Hy-Vee rigatoni pasta|
|1 tsp. Hy-Vee salt|
|1 tbsp. Hy-Vee unsalted butter|
|2 garlic cloves, thinly sliced|
|½ (2-lb.) pkg. frozen shell on, easy-to-peel and deveined raw wild red Argentine shrimp, thawed, peeled and tail removed|
|⅛ tsp. coarsely ground Hy-Vee black pepper, plus additional for garnish|
|2 tbsp. Gustare Vita olive oil|
|1 c. cherry tomatoes|
|1 (17.6-oz.) bottle Gustare Vita vodka pasta sauce|
|1 oz. Soirée Asiago cheese, grated (¼ cup), plus additional shaved Asiago for garnish|
|¼ c. Hy-Vee heavy whipping cream|
|¼ tsp. Hy-Vee cayenne pepper|
|Chopped fresh chives, for garnish|
Things To Grab
- Large stock pot
- Large nonstick skillet
- Paper towels
Melt butter in large nonstick skillet over medium-low heat. Add garlic; cook for 1 to 2 minutes or until fragrant.
Pat shrimp dry with paper towels. Season with 1/8 tsp. black pepper. Add oil to garlic butter in skillet; heat over medium-high heat. Add shrimp and cherry tomatoes; cook for 2 to 4 minutes or until shrimp reaches 145 degrees, turning frequently. Remove shrimp; set aside. Cook tomatoes for 2 to 4 minutes more or until they begin to blister and split.
Add pasta and reserved 1/3 cup pasta water, pasta sauce, 1/4 cup grated Asiago cheese, cream and cayenne pepper to tomatoes in skillet; stir to combine. Return shrimp to skillet; gently stir to combine.
To serve, transfer pasta mixture to a serving bowl. Garnish with chives and additional shaved Asiago cheese and black pepper, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 155mg
- Sodium: 1120mg
- Total Carbohydrates: 49g
- Protein: 23g