Tuscan Shrimp Rigatoni Recipe: Easy Creamy Pasta Dinner for Two

Name: Tuscan Shrimp Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 oz rigatoni pasta (dried); 8 oz large shrimp, peeled and deveined; 2 tbsp olive oil; 3 cloves garlic, minced; 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred); 2 cups baby spinach, packed; 1/2 cup heavy cream; 2 oz cream cheese, softened; 1/3 cup Parmesan cheese, grated (plus more for serving); 1/3 cup low-sodium chicken broth; 1 tsp Italian seasoning; 1/2 tsp crushed red pepper flakes (optional); Salt & black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper); 2 tbsp fresh basil, chopped (for garnish)

Posted on September 11, 2025

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The aroma of garlic and sun-dried tomatoes sizzling in olive oil instantly transports me to a cozy trattoria tucked away in the Tuscan countryside. Believe me, this Tuscan Shrimp Rigatoni isn’t just a pasta dish—it’s a ticket to comfort, luxury, and pure joy on a plate. I stumbled onto this creamy pasta delight when I wanted to impress my fiancé with something indulgent but easy enough to whip up after work. Honestly, Tuscan Shrimp Rigatoni has become our ultimate “date night in” ritual, and for good reason!

I’ve played around with versions of this recipe over the years—sometimes swapping spinach for kale, sometimes adding a splash of white wine. The heart of it, though, is always the same: plump shrimp, tender rigatoni, creamy sauce infused with garlic, sun-dried tomatoes, and fresh herbs. It’s got that restaurant-level wow factor but doesn’t require a culinary degree (you know, because most of us want luxury without a hassle).

If you’re looking for an easy creamy pasta dinner for two that feels special but doesn’t leave you with a mountain of dishes—this is it. Tuscan Shrimp Rigatoni is perfect for busy couples, pasta lovers, or anyone craving a taste of Italy at home. After testing this recipe at least a dozen times (sometimes with extra cheese, sometimes with less cream), I can promise you: it never disappoints. So, grab your best skillet and let’s make some magic happen!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 35 minutes—from stove to table, no marathon cooking sessions.
Simple Ingredients: Pantry staples meet fresh shrimp and herbs, so you won’t have to hunt down anything exotic.
Perfect for Date Night: Elegant enough for a romantic dinner, yet cozy enough for a weeknight treat.
Crowd-Pleaser: Shrimp lovers and pasta fans (even picky eaters) rave about the creamy, flavorful sauce.
Unbelievably Delicious: You get that rich, velvety sauce plus sweet, succulent shrimp, all wrapped around chewy rigatoni. It’s comfort food with a touch of class!

What sets this Tuscan Shrimp Rigatoni apart from the rest? For starters, blending a bit of cream cheese into the sauce gives it a silky, luxurious texture that clings to every noodle. The sun-dried tomatoes add a tangy punch, while baby spinach brings freshness and color. I always use large shrimp for extra juiciness and sauté them just until pink—no rubbery seafood here! The seasoning is perfectly balanced, not too salty or spicy, just enough to highlight the natural flavors.

This isn’t just another creamy pasta recipe—it’s the one that’ll make you close your eyes and sigh with happiness after the first bite. Whether you’re trying to impress someone special or just want a little luxury after a long day, Tuscan Shrimp Rigatoni is your go-to. It’s restaurant-quality food made easy, without any fuss.

And let’s face it, the leftovers (if you have any) are even better the next day. So get ready to fall in love with every creamy mouthful!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the fresh ones are easy to find. Here’s what you’ll need for your Tuscan Shrimp Rigatoni:

Rigatoni Pasta (8 oz / 225 g, dried) – The sturdy shape holds the sauce perfectly. You can substitute penne or ziti if needed.
Large Shrimp (8 oz / 225 g, peeled and deveined) – Go for wild-caught if possible; I love the texture and flavor they bring.
Olive Oil (2 tbsp / 30 ml) – For sautéing; extra-virgin gives the best flavor.
Garlic (3 cloves, minced) – Fresh is key for that classic Tuscan aroma.
Sun-Dried Tomatoes (1/3 cup / 50 g, chopped, oil-packed preferred) – Adds tang and depth; if you only have dry-packed, soak in warm water first.
Baby Spinach (2 cups / 60 g, packed) – For color and a hint of earthiness. Swap with kale or arugula if you like.
Heavy Cream (1/2 cup / 120 ml) – The base of the sauce. Use half-and-half for a lighter version.
Cream Cheese (2 oz / 55 g, softened) – Makes the sauce extra creamy and thick. I recommend Philadelphia for consistency.
Parmesan Cheese (1/3 cup / 30 g, grated, plus more for serving) – Adds saltiness and nuttiness.
Chicken Broth (1/3 cup / 80 ml, low-sodium preferred) – Helps thin the sauce and adds flavor. You can use vegetable broth for a pescatarian twist.
Italian Seasoning (1 tsp / 2 g) – The classic blend; homemade is always nice if you have dried oregano, basil, and thyme.
Crushed Red Pepper Flakes (1/2 tsp / 1 g, optional) – For a gentle kick—totally up to your tastebuds.
Salt & Black Pepper (to taste) – Start with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper; adjust as you go.
Fresh Basil (2 tbsp / 6 g, chopped, for garnish) – Adds brightness and a Tuscan finish.

Ingredient Selection Tips:

Look for shrimp that’s firm and smells fresh, not fishy.
If using frozen shrimp, thaw completely and pat dry before cooking.
For maximum creaminess, use full-fat dairy products.
Sun-dried tomatoes in oil make the sauce richer, but dry-packed work with a bit of extra olive oil.

Possible Substitutions:

Gluten-free pasta works perfectly here—Barilla’s rigatoni is a personal favorite.
Swap spinach for kale or chard for a heartier bite.
Dairy-free cream cheese and coconut cream make this suitable for lactose-intolerant eaters.

All these ingredients work together to give your Tuscan Shrimp Rigatoni serious flavor, texture, and visual appeal. And you’ll probably have most of them already!

Equipment Needed

Large Pot – For boiling the rigatoni. Any sturdy pasta pot does the trick.
Colander – To drain your cooked pasta; mesh or plastic, whatever you’ve got.
Large Skillet or Sauté Pan – Nonstick or stainless steel, at least 10-inch (25 cm) so you have space for tossing everything together.
Wooden Spoon or Silicone Spatula – For stirring the sauce and shrimp gently.
Measuring Cups and Spoons – For accuracy; honestly, eyeballing is risky with creamy sauces.
Chef’s Knife & Cutting Board – To chop garlic, tomatoes, and herbs.
Microplane or Grater – For grating Parmesan fresh. Pre-grated works, but fresh is next-level.

Don’t worry if you don’t own a fancy sauté pan—just use your largest skillet. I’ve made this in a cast-iron pan, a nonstick, and even a Dutch oven. The only “must” is a big enough surface to let the shrimp cook evenly.

Tip: If you’re using stainless steel, heat the oil before adding shrimp so they don’t stick. Maintenance-wise, wipe down your cheese grater right after use (cream cheese is stubborn!). And if you’re on a budget, the store-brand pot does the job just fine.

Preparation Method

Cook the Rigatoni:

Fill a large pot with salted water and bring to a boil. Add 8 oz (225 g) rigatoni and cook until al dente, about 11-12 minutes. Drain and set aside, reserving 1/4 cup (60 ml) of pasta water.

Tip: Stir occasionally so the rigatoni doesn’t stick. Pasta should be tender but with a bite.
Sauté the Shrimp:

While pasta cooks, heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high. Add 8 oz (225 g) shrimp, season lightly with salt and pepper. Cook for 2-3 minutes per side, until just pink and opaque.

Warning: Overcooked shrimp turns rubbery—pull them off the heat once they curl and turn bright pink.

Transfer shrimp to a plate and cover loosely.
Make the Sauce Base:

In the same skillet, add minced garlic (3 cloves) and sun-dried tomatoes (1/3 cup / 50 g). Sauté for 1 minute until fragrant.

Add 1/3 cup (80 ml) chicken broth and scrape up any browned bits. Simmer for 2 minutes.
Create the Creamy Sauce:

Lower the heat to medium-low. Stir in 1/2 cup (120 ml) heavy cream and 2 oz (55 g) cream cheese, whisking until smooth. Add 1/3 cup (30 g) Parmesan and 1 tsp (2 g) Italian seasoning.

Note: If the sauce looks too thick, add reserved pasta water, 1 tbsp at a time. Sauce should coat the back of a spoon.
Add Spinach & Season:

Add 2 cups (60 g) baby spinach and stir until wilted, about 2 minutes.

Add 1/2 tsp (1 g) crushed red pepper flakes if you like a little heat.

Taste and adjust salt/pepper as needed.
Toss Pasta & Shrimp:

Add drained rigatoni and cooked shrimp to the skillet. Gently toss everything together until the pasta is coated and shrimp evenly distributed.

Sensory cue: Pasta should look glossy and covered in sauce, shrimp nestled throughout.
Finish & Serve:

Sprinkle with extra Parmesan and fresh basil (2 tbsp / 6 g).

Serve immediately, piping hot.

Tip: If sauce thickens too much as it sits, add 1-2 tbsp (15-30 ml) broth to loosen it up.

Personal tip: I always save a splash of pasta water—sometimes you need it for a silkier finish. And don’t skip the basil at the end; it brightens everything up!

Cooking Tips & Techniques

Getting Tuscan Shrimp Rigatoni just right is all about timing and a few chef tricks. Here’s what I’ve learned (sometimes the hard way):

Shrimp: Pat shrimp dry before cooking for the best sear and prevent sogginess. Don’t crowd the pan—cook in batches if you need.
Pasta: Salt your water generously. It’s the only chance to season the rigatoni itself. Aim for “al dente”—overcooked pasta gets mushy in creamy sauces.
Sauce Consistency: Cream cheese can clump if the sauce is too hot. Lower the heat and whisk until smooth. If you ever get a grainy texture, add a splash of warm pasta water and keep whisking.
Timing: Multitask by starting the sauce while the pasta boils. I keep a timer handy for the shrimp—they cook fast!
Layered Flavor: Scrape up those browned bits after sautéing shrimp and garlic. That’s where the flavor hides.
Lesson Learned: Once, I dumped cold cream cheese straight into the pan—rookie mistake! Always soften to room temp for easier blending.
Consistency: Use a wide skillet for tossing everything together. Rigatoni loves space, and sauce won’t pool at the bottom.

For best results, always taste as you go. The difference between “good” and “amazing” is usually that final seasoning tweak. And if you’re serving guests, prep all ingredients before you start—pasta waits for no one!

Variations & Adaptations

One of the best things about Tuscan Shrimp Rigatoni is how easily you can make it your own. Here are some favorite twists:

Low-Carb: Use chickpea or lentil pasta, or swap rigatoni for spiralized zucchini noodles. I’ve tried the chickpea version—it’s surprisingly filling!
Gluten-Free: Opt for gluten-free rigatoni or penne. Barilla’s gluten-free range works perfectly; just watch the cooking time.
Vegetarian: Skip the shrimp and add sautéed mushrooms or roasted bell peppers for meaty texture. You can also use tofu for extra protein.
Spicy Kick: Add extra red pepper flakes or a pinch of smoked paprika. If I’m feeling bold, I add a splash of hot sauce.
Dairy-Free: Substitute non-dairy cream cheese and coconut cream. The result is a little lighter but still creamy.
Seasonal Additions: In summer, fresh cherry tomatoes or grilled asparagus add a pop of color. In winter, chopped kale or sun-dried tomato pesto brings warmth.
Alternate Cooking Methods: Make it in a single pot (Dutch oven) for easier cleanup or try baking the finished dish with extra Parmesan for a crispy top.

My personal favorite adaptation is using smoked paprika and spinach for extra depth. Just remember—taste and adjust as you go. This recipe is forgiving and loves a little creative flair!

Serving & Storage Suggestions

Tuscan Shrimp Rigatoni is best served hot right out of the skillet. I like to pile it high in wide bowls, top with fresh basil and a generous grating of Parmesan. For a dinner party, garnish with a lemon wedge and a drizzle of extra-virgin olive oil—trust me, the color pops on Pinterest!

This pasta pairs beautifully with a crisp green salad and a glass of chilled Pinot Grigio. If you want to get fancy, serve with garlic bread or focaccia to soak up the extra sauce. For date night, add a simple Caprese salad or roasted veggies.

Storage: Place leftovers in an airtight container and refrigerate for up to 3 days. Creamy pasta thickens as it sits, so add a splash of broth or cream when reheating on the stove or in the microwave. For longer storage, freeze in portions for up to 2 months—thaw overnight and reheat gently.

Fun fact: The flavors actually deepen after a day in the fridge, making leftovers extra tasty. Just don’t overheat the shrimp—they can toughen quickly.

Nutritional Information & Benefits

Per serving (about 1 generous bowl):

Calories: ~630
Protein: 32g
Carbs: 58g
Fat: 28g

Health Benefits: Shrimp is high in protein and low in calories, plus provides omega-3s and essential minerals. Spinach adds iron and antioxidants, while sun-dried tomatoes bring vitamin C and lycopene. Using whole wheat or chickpea pasta boosts fiber.

Dietary Considerations: This recipe is easily adapted for gluten-free and dairy-free diets. It contains shellfish, dairy, and wheat, so check for allergens before serving.

In my wellness journey, I’ve found this dish keeps me satisfied and energized without feeling too heavy. It’s proof that comfort food can be balanced!

Conclusion

If you’re craving a little luxury and a burst of Italian flavor without leaving home, Tuscan Shrimp Rigatoni is a must-try. It’s creamy, garlicky, and packed with juicy shrimp—all the things you want in a pasta dinner for two. This recipe is flexible, forgiving, and always impressive.

Give it a shot, and let me know how you make it your own! Drop a comment below, share your photos on Pinterest, or tag me with your favorite adaptations. Here’s to cozy, creamy pasta nights—buon appetito!

Frequently Asked Questions

Can I use frozen shrimp for Tuscan Shrimp Rigatoni?

Yes, just thaw them fully and pat dry before cooking. This helps prevent excess water and keeps the shrimp juicy.

What can I use instead of rigatoni?

Penne, ziti, or even fusilli all work well. Just choose a sturdy pasta that holds sauce.

How do I make this recipe gluten-free?

Swap regular rigatoni for your favorite gluten-free pasta. Barilla and Jovial make good options.

Can I make Tuscan Shrimp Rigatoni ahead of time?

It’s best fresh, but you can prep the sauce and shrimp a day ahead. Cook the pasta right before serving for best texture.

What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc balances the creamy sauce and shrimp perfectly.