Marry me shrimp pasta
Creamy Calabrian Shrimp Rigatoni
Promise: tight, glossy sauce that clings to every ridge of rigatoni; shrimp that stay springy, not rubbery; heat you can dial from “mellow warm” to “spicy date night.” We keep it weeknight-fast—one pot for pasta, one skillet for everything else—so you’re not scrubbing a sink full of nonsense after dinner.
Why this sauce hits
Starch + cream = cling
We finish the pasta in the sauce and use reserved starchy water to tighten the emulsion. That’s the difference between a puddle and a glossy coat on every tube.
Shrimp first, sauce second
Shrimp go in and out fast. You get fond in the pan for flavor, but the shrimp don’t die of overcooking while you futz with cream.
Controlled heat
Calabrian chili paste brings fruity heat that doesn’t scorch your palate. Start with 1 tbsp for mild; 2+ if you like power.
No Calabrian paste? Use chili crisp or a mix of crushed red pepper + a spoon of tomato paste. Different vibe, still legit.
Equipment
- 12-inch skillet (stainless or nonstick)
- 4–6 qt pot for pasta
- Tongs + wooden spoon
- Microplane (for lemon and cheese)
Ingredients (cups & tablespoons only)
Rigatoni & Shrimp
- 12 ozrigatoni (or mezzi rigatoni)
- 1 tbspkosher salt (for pasta water)
- 1 lblarge shrimp, peeled & deveined
- 1/2 tspkosher salt, for shrimp
- 1/4 tspblack pepper
- 1/2 tspsmoked paprika (optional color)
Aromatic Base
- 2 tbspolive oil
- 2 tbspunsalted butter
- 4 clovesgarlic, minced fine
- 1/3 cupfinely diced shallot
- 2 tbspCalabrian chili paste (1 tbsp for mild)
Finish & Emulsion
- 1/2 cupdry white wine or low-sodium broth + 1 tsp lemon juice
- 3/4 cupheavy cream
- 1/2 cupfinely grated Parmesan, more to finish
- 1/2–3/4 cupreserved starchy pasta water (as needed)
- 1/2 cuphalved cherry tomatoes (optional)
- 1 tsplemon zest
- 1 tbsplemon juice
- 1/3 cuptorn basil
- to tastesalt & pepper
Step-by-Step Method
- Boil pasta. Bring 3–4 quarts of water to a hard boil. Salt it like the ocean (1 tbsp). Add rigatoni and cook 1 minute shy of al dente. Dip out 1 cup starchy water; drain.
- Season & sear shrimp. Pat shrimp dry. Toss with salt, pepper, and paprika. Heat olive oil in a wide skillet over medium-high until shimmering. Sear shrimp ~1 minute per side until barely opaque; pull to a bowl. Do not cook through—they’ll finish later.
- Build the base. Drop heat to medium. Add butter; when foamy, add shallot and cook 2 minutes until translucent. Stir in garlic 30 seconds. Add Calabrian chili paste; toast 30 seconds until the oil stains red and the kitchen smells ridiculous.
- Deglaze. Pour in wine (or broth + lemon). Scrape browned bits. Reduce by half—about 1–2 minutes. You want a syrupy, glossy base.
- Make it creamy. Stir in cream and bring to a bare simmer. Start whisking in Parmesan in a few showers so it melts without clumping. Add a small splash of pasta water to loosen—don’t flood it.
- Sauce the pasta. Return shrimp (and juices) plus tomatoes to the skillet. Add drained rigatoni. Toss over medium heat 1–2 minutes, adding pasta water as needed until the sauce clings and the noodles finish cooking. It should be glossy, not soupy.
- Brighten & finish. Kill the heat. Add lemon zest, lemon juice, and basil. Taste. If it needs pop, salt. If it needs heat, another 1 tsp chili paste. Plate with more Parmesan, black pepper, and a thread of good olive oil.
From water boil to plate, you’re at ~20 minutes. Don’t overthink it—hot pan, quick shrimp, finish in sauce.
Key Visual Cues
Curled into a loose “C,” not a tight “O.” If they’re O’s, you went too far.
Coats the back of a spoon and leaves a line when you drag a finger. If it runs like milk, simmer 30 seconds. If it stands like paste, add pasta water.
Al dente with bite. Taste a tube after 60–90 seconds in the skillet; it should be perfect right then, not after sitting on the plate 5 minutes.
Variations & Swaps
Vodka twist
Swap wine for 1/3 cup vodka. Reduce fully before cream. Flavor leans toward penne alla vodka with shrimp.
Tomato-forward
Stir in 2 tbsp tomato paste with the chili paste and add 1/2 cup crushed tomatoes in place of some cream for a rosé sauce.
Lighter dairy
Use 1/2 cup half-and-half + 2 tbsp cream cheese for body. Not identical, but still silky.
Spinach add-in
Fold in 2 cups baby spinach with the pasta. The heat wilts it instantly and rounds out the plate.
No shrimp?
Use rotisserie chicken (2 cups shredded) or a can of drained tuna packed in olive oil; warm gently at the end.
Gluten-free
Swap in a good GF rigatoni. Keep the pasta water step—GF starch is still your thickener.
Make-Ahead, Storage, Reheat
- Meal prep: You can prep everything (shrimp peeled, garlic/shallot chopped, cheese grated) up to a day ahead. Don’t cook the whole dish ahead—cream sauces thicken while sitting and shrimp overcook on reheat.
- Leftovers: 2 days in the fridge, sealed.
- Reheat: Skillet, low heat, splash of water or milk to loosen. Stir gently just until hot. Microwaves turn shrimp to pencil erasers—avoid if you can.
- Freezer: Not recommended. Shrimp texture tanks and cream splits.
Troubleshooting
- Sauce broke (oily streaks): Heat got too high or Parmesan went in as a dump. Kill heat, whisk in 2 tbsp cold cream and a splash of pasta water until it pulls back together.
- Grainy cheese: Cheese wasn’t finely grated or the sauce was boiling. Keep it just under simmer and add cheese in small showers.
- Bland sauce: You skipped lemon or didn’t reduce wine enough. Add 1 tsp lemon juice and a pinch of salt; simmer 30 seconds.
- Watery: Reduce longer before adding pasta. Once pasta is in, keep tossing over medium until the sauce tightens and coats.
- Shrimp rubbery: You cooked them through at the start. Next time, pull them when barely pink; they’ll finish during the final toss.
Nutrition (estimate per serving)
| Item | Amount |
|---|---|
| Calories | ~610 kcal |
| Protein | 31 g |
| Total Fat | 26 g (Sat 12 g) |
| Carbohydrates | 62 g (Fiber 4 g, Sugar 6 g) |
| Sodium | ~920 mg |
Numbers swing based on how heavy your cheese hand is and how much pasta water you reduce.
FAQ
Can I use frozen shrimp?
Yes. Thaw in cold water 15–20 minutes, drain, and pat dry. Wet shrimp won’t sear.
How spicy is this?
With 1 tbsp Calabrian paste: gentle warmth. With 2 tbsp: medium heat. You can always stir in more at the end—don’t overdo it up front.
What pasta shapes also work?
Penne rigate, casarecce, or cavatappi. Ridges help the sauce stick; avoid spaghetti here.
Can I skip wine?
Use broth and squeeze of lemon. You still need acidity for balance. Don’t skip the lemon entirely.
Parmesan vs. Pecorino?
Parmesan is nuttier and safer with shrimp. Pecorino is saltier and sharper; use half-and-half if you like the edge.
Serve It Right
- Warm bowls. Hot pasta + cold plates = instant gluey sauce.
- Finish with microplaned cheese, not thick shavings, so it melts into the glaze.
- Top with crispy shallots or toasted breadcrumbs if you want crunch for photos and texture.