Garlic Butter Shrimp with Creamy Cajun Tomato Rigatoni

Instructions

Step 1: Cook the rigatoni according to package instructions until al dente. Drain and set aside./n
Step 2: Season the shrimp with salt, pepper, paprika, and Cajun seasoning./n
Step 3: Heat olive oil in a skillet over medium-high heat and cook the shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside./n
Step 4: In the same skillet, melt butter and sauté minced garlic until fragrant./n
Step 5: Add crushed tomatoes, chicken broth, and heavy cream, stirring to combine./n
Step 6: Stir in Parmesan cheese, Cajun seasoning, onion powder, dried parsley, and red pepper flakes. Simmer until the sauce thickens slightly./n
Step 7: Add the cooked rigatoni to the sauce and toss until well coated./n
Step 8: Return the shrimp to the skillet and gently mix with the pasta.
Step 9: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce. Microwave in short intervals, stirring between each, to maintain a creamy consistency. Avoid overcooking the shrimp when reheating to keep them tender.