Description
This easy, creamy Tuscan Shrimp Rigatoni is a restaurant-quality pasta dinner for two, featuring juicy shrimp, sun-dried tomatoes, spinach, and a luscious garlic-Parmesan sauce. Perfect for date night or a cozy Italian-inspired meal at home.
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)
Instructions
- Fill a large pot with salted water and bring to a boil. Add rigatoni and cook until al dente, about 11-12 minutes. Drain and set aside, reserving 1/4 cup pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high. Add shrimp, season lightly with salt and pepper, and cook for 2-3 minutes per side until just pink and opaque. Transfer shrimp to a plate and cover loosely.
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Add chicken broth and scrape up any browned bits. Simmer for 2 minutes.
- Lower heat to medium-low. Stir in heavy cream and cream cheese, whisking until smooth. Add Parmesan and Italian seasoning. If sauce is too thick, add reserved pasta water 1 tbsp at a time.
- Add baby spinach and stir until wilted, about 2 minutes. Add crushed red pepper flakes if desired. Taste and adjust salt and pepper.
- Add drained rigatoni and cooked shrimp to the skillet. Gently toss everything together until pasta is coated and shrimp are evenly distributed.
- Sprinkle with extra Parmesan and fresh basil. Serve immediately, piping hot. If sauce thickens too much, add 1-2 tbsp broth to loosen.
Notes
Pat shrimp dry before cooking for best sear. Salt pasta water generously. Soften cream cheese to room temperature for a smooth sauce. Reserve some pasta water to adjust sauce consistency. Taste and adjust seasoning as you go. Leftovers can be refrigerated for up to 3 days; add a splash of broth or cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous bowl (about half the recipe)
- Calories: 630
- Sugar: 6
- Sodium: 950
- Fat: 28
- Saturated Fat: 13
- Carbohydrates: 58
- Fiber: 3
- Protein: 32
Keywords: Tuscan shrimp rigatoni, creamy shrimp pasta, Italian pasta dinner, date night pasta, easy shrimp recipe, sun-dried tomato pasta, spinach shrimp rigatoni, creamy rigatoni, pasta for two