RIGATONI WITH SHRIMP, CALAMARI AND BASIL

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Rigatoni with Shrimp, Calamari and Basil image

How to make Rigatoni with Shrimp, Calamari and Basil

Provided by @MakeItYours

Number Of Ingredients 12

1 pound uncooked large shrimp, peeled, deveined, divided
14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
12 ounces rigatoni pasta
6 tablespoons extra-virgin olive oil, divided
3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 8-ounce bottle clam juice
1/3 cup frozen peas, thawed
4 tablespoons butter, divided
1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
3/4 cup thinly sliced fresh basil, divided

Steps:

  • Place half of shrimp in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl.
  • Coarsely chop remaining shrimp and calamari; place in processor. Using on/off turns, blend until shrimp mixture is finely chopped. Transfer to another medium bowl.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat 5 tablespoons oil in large skillet over medium-high heat. Add leeks, garlic, and crushed red pepper; sauté until leeks are tender but not brown, about 5 minutes. Add chopped shrimp mixture; stir until shrimp and calamari are just opaque, about 2 minutes. Add clam juice and peas; simmer until flavors blend, about 3 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Set sauce aside; cover to keep warm.
  • Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add reserved whole shrimp and sauté 2 minutes. Add calamari rings to shrimp; sprinkle with salt and pepper and sauté until just opaque, about 2 minutes longer. Remove from heat.
  • Drain pasta; return to same pot. Add chopped shrimp and calamari sauce, 1/2 cup cheese, and 1/2 cup basil and toss to blend.
  • Divide pasta among 4 bowls. Top each serving with sautéed shrimp mixture; sprinkle with remaining 1/4 cup basil. Pass additional cheese separately and serve.

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