1 tsp red pepper flakes (optional, for heat)
1 cup heavy cream
½ cup chicken broth
1 can (14.5 oz) diced tomatoes, drained
½ cup grated Parmesan cheese
1 tbsp Italian seasoning
1 tsp paprika
Salt and pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Directions 👩🍳
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni or pasta according to the package instructions until al dente. Drain and set aside.
Sauté the Shrimp:
In a large skillet, heat olive oil over medium-high heat. Add the shrimp, season with paprika, salt, and pepper, and cook for 2-3 minutes per side, until the shrimp are opaque and cooked through. Remove from the skillet and set aside.
Cook the Aromatics:
In the same skillet, add the diced onion and sauté for 3-4 minutes until soft. Stir in the garlic and red pepper flakes, and cook for an additional 30 seconds.
Make the Creamy Sauce:
Pour in the chicken broth and heavy cream, stirring to combine. Add the drained diced tomatoes, Parmesan cheese, and Italian seasoning. Simmer for 5-7 minutes until the sauce thickens slightly.
Combine the Pasta:
Add the cooked pasta and shrimp back into the skillet, tossing to coat everything in the creamy sauce. Let it simmer for an additional 2 minutes.
Continue Reading in next page
