Instructions
Step 1: Cook the rigatoni according to package instructions until al dente, then drain and set aside./n
Step 2: Season the shrimp with Cajun seasoning, paprika, salt, and black pepper./n
Step 3: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside./n
Step 4: In the same skillet, melt the remaining butter and sauté the minced garlic until fragrant./n
Step 5: Pour in the heavy cream and milk, stirring over medium-low heat until combined./n
Step 6: Add cheddar, mozzarella, Parmesan, garlic powder, and Italian seasoning, stirring until the sauce is smooth and creamy./n
Step 7: Add the cooked rigatoni to the sauce and toss until fully coated./n
Step 8: Return the shrimp to the skillet and gently combine.
Step 9: Simmer for 2–3 minutes to allow flavors to meld./n
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the creamy texture.
Avoid overheating to prevent the shrimp from becoming rubbery and the sauce from separating.
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