Garlic Butter Shrimp with Creamy Mozzarella Parmesan Rigatoni

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 paprika, salt, black pepper, and red pepper flakes.
/n Step 3 Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
/n Step 4 Add the shrimp and cook for 1–2 minutes per side until pink and cooked through, then remove and set aside.
/n Step 5 In the same skillet, melt the remaining butter and sauté the garlic until fragrant.
/n Step 6 Pour in the heavy cream and chicken broth, stirring to combine.
/n Step 7 Add mozzarella cheese, Parmesan cheese, and Italian seasoning, stirring until the sauce is smooth and creamy.
/n Step 8 Add the cooked rigatoni to the sauce and toss until fully coated.
/n Step 9 Return the shrimp to the skillet and gently mix with the pasta.
/n Step 10 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 or in the microwave, adding a splash of cream or broth to loosen the sauce. Avoid overcooking the shrimp when reheating to keep them tender.