RIGATONI WITH SPICY SHRIMP

Rigatoni with Spicy Shrimp image

Provided by Cindy McLaughlin @GrammiMac

Categories Seafood

Number Of Ingredients 9

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- kosher salt
12 ounce(s) mezzi rigatoni (or other short pasta)
1 package(s) large shrimp, peeled and deveined
3/4 teaspoon(s) red pepper flakes
1 medium shallott or 1/2 medium red onion, minced
1/4 cup(s) white wine or low-sodium broth
15 ounce(s) can no-salt-added diced tomatoes
1/2 cup(s) fresh basil, torn
2 tablespoon(s) heavy cream

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and salt. Cook until just pink, about 2 minutes, then flip and cook until no longer pink translucent, 1 to 2 more minutes. Transfer to a plate
Shallot to the skillet and cook, stirring with a wooden spoon until translucent, about 2 minutes. Add the wine and cook scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in heavy cream and cook one more minute.
Return shrimp any collected juices to the skillet. Stir in the pasta; adding up of the reserved pasta cooking water to loosen sauce. Season with salt. Top with the remaining basil.