Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: In a bowl, toss the shrimp with Cajun seasoning, paprika, garlic powder, and black pepper.
Step 4: Heat olive oil in a large skillet over medium-high heat.
Step 5: Cook the shrimp for 2 to 3 minutes per side until pink and lightly golden, then remove from the skillet.
Step 6: In the same skillet, sauté the onion for 3 to 4 minutes until softened.
Step 7: Add the minced garlic and cook for 1 minute until fragrant.
Step 8: Stir in the tomato sauce and crushed red pepper flakes, allowing the sauce to simmer for 2 minutes.
Step 9: Reduce the heat to low and pour in the heavy cream.
Step 10: Add the parmesan cheese and stir until the sauce becomes smooth and creamy.
Step 11: Return the shrimp to the skillet and toss in the cooked rigatoni.
Step 12: Add reserved pasta water as needed to loosen the sauce.
Step 13: Garnish with chopped parsley and extra parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of cream or milk to maintain the creamy texture.
Avoid overcooking the shrimp during reheating to keep them tender.
This pasta is best enjoyed fresh, but leftovers still make a flavorful next-day meal.
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