Instructions
Step 1. Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package directions. Drain and set aside.
Step 2. Season the shrimp with paprika, salt, black pepper, and crushed red pepper flakes.
Step 3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Step 4. Add the shrimp and cook for 1–2 minutes per side until pink and lightly golden. Remove from the skillet and set aside.
Step 5. In the same skillet, melt the remaining butter and sauté the minced garlic until fragrant.
Step 6. Stir in the chopped cherry tomatoes and cook for 2–3 minutes until softened.
Step 7. Pour in the chicken broth and heavy cream, stirring well.
Step 8. Add the parmesan cheese and stir until the sauce becomes smooth and creamy.
Step 9. Return the cooked shrimp to the skillet and simmer for 2 minutes.
Step 10. Add the cooked rigatoni pasta and toss until fully coated in the creamy sauce.
Step 11. Garnish with fresh parsley and extra parmesan cheese before serving.
Storage and Reheating Tips
Store leftover shrimp pasta 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 broth to loosen the sauce.
Avoid overcooking the shrimp during reheating to keep them tender.
Freezing is not recommended because the creamy sauce may separate after thawing.
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