A rich, creamy pasta dish bursting with flavor from sun-dried tomatoes and luscious wild-caught Baja shrimp. Hands down, one of our favorite comfort foods. Serves 4. Recipe courtesy of Ken “Man with the Pan” Gardon for Catalina Offshore Products.
- 8 ounces rigatoni
- 1 pound medium to large-sized shrimp, peeled and deveined
- 1 8-oz jar sun dried tomatoes
- 1 cup half & half
- ½ cup milk
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper
- ½ teaspoon rosemary
- ½ teaspoon oregano
- ½ teaspoon basil
- Salt and pepper to taste
How to Prepare:
- Combine shrimp, 1 tablespoon of olive oil and stir to coat. Add rosemary, oregano, basil, ½ teaspoon of the crushed red pepper, salt and pepper to taste, and toss to coat. Meanwhile, begin to cook rigatoni as per package directions.
- About halfway through rigatoni cooking time, heat a non stick skillet over medium high heat. When heated, add shrimp, cook for 2 minutes per side and remove from pan to a bowl.
- To the same pan, add the onions, garlic and remaining olive oil. Sauté over medium high heat until onions start to become translucent. Add half & half and milk to pan, reduce heat to medium and bring to a simmer. Add the remaining crushed red pepper. Stir mixture with a wide spatula, making sure to scrape the all the bits up from the bottom of the pan. Add shrimp back in.
- Drain cooked rigatoni well. Add butter to shrimp mixture and when combined, add in the cooked rigatoni and toss to coat. Season with salt and pepper to taste and serve.
- Pasta Cooking Hint: Use a larger pan than you think you need, and bring the water to a vigorous rolling boil before adding pasta. Use 1 tablespoon of salt per quart of water. This will prevent pasta from being “slimy” or slippery. The “magic number” for rigatoni is 12-14 minutes cooking time for al dente texture.
- If your sauce is too thick, add scant amounts of milk to thin, taking care to incorporate well.