Creamy Shrimp and Rigatoni
Creamy Shrimp and Rigatoni is a perfect midweek pasta dish the whole family will love! The delicate taste of shrimp with a creamy wine sauce, white beans, spinach, and rigatoni pasta. A complete meal that is done in 30 minutes that tastes so amazing, it will become one of your favorite monthly meals!
30 Minute Pasta Meal!
I always love a simple, 30 minute meal! They are perfect for those crazy weeknights that the family is going in all different directions. They are also great for quick lunches and when you don’t really feel like cooking but you have to.
I find pasta meals are super easy to through together. Whether it’s chicken or shrimp or whatever, by the time the pasta is done, the other part of the meal is done as well, or at least close to it.
Another great thing about these meals, is it’s usually easy to find ingredients you already have in the fridge and pantry to toss in.
Creamy Shrimp and Rigatoni
One key element to this meal is cooking the pasta properly. Here are a few tips to keep in mind:
Cook the pasta “Al Dente.” “Al dente” means the pasta is still firm when you bite into it. Why would you want your pasta to be al dente? One big reason is that pasta will continue to absorb liquid even after you’ve cooked it. You know this if you ever left pasta in a bowl of soup. So, especially with meals that you are adding sauce to the pasta, the pasta will remain firm throughout your meal and won’t become mushy.
Salt the water. You must add some salt to the water. By doing this, the pasta will absorb some of the salt and make it taste better.
Should you oil your pasta? Typically, no. Adding oil or butter prevents the sauce you’re using from sticking to the pasta, So, while it keeps the pasta from sticking to itself, it is not recommended. However (I might get in trouble for this), I say do whatever suits you. We are not all restaurant chefs and each situation will vary. For a recipe like this one, there is need to oil the pasta because you are adding it right into the sauce immediately
What Ingredients Are in Creamy Shrimp and Rigatoni?
- Large Shrimp
- Olive Oil
- Butter
- Rigatoni
- Onion
- Fresh Garlic
- Baby Spinach
- Small White Beans
- Chicken Stock
- White Wine
- Marsala Wine
- Heavy Cream
- Parmesan Cheese
- Cornstarch
- Fresh Parsley
Ingredient Notes & Substitutions
Rigatoni – Rigatoni is great for this meal, but you can use similar tube pasta.
Small White Beans – cannellini bean are a little larger and would be a good substitute here.
White Wine – I use Chardonnay because I like the flavor, but any other dry white wine would work well, like Pino Grigio or Sauvignon Blanc.
Parmesan Cheese – for a change of pace, you can substitute or add some romano and/or asiago cheese.
Cornstarch – this is used to thicken up the sauce. You can use flour or a flour substitute.
How Is Creamy Shrimp and Rigatoni Made?
- Begin boiling water to cook the rigatoni according to the instruction on the box for al dente. However, only cook it for half the time, called par cooking. The rigatoni will be added to the rest of the dish and continue to cook in the sauce.
- In a large skillet or pot like a Dutch Oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shrimp and season with salt and pepper. Cook until both sides of the shrimp are just pink. It’s ok if they are a little undercooked as they will cook a little more at the end. Remove the shrimp and set aside on a plate.
- Add the onions and season with salt and pepper. Cook until soft, about 3-5 minutes.
- Next, add in the spinach and the white beans. Let the spinach wilt down, about 1-2 minutes. Then add in the garlic and stir for about 2 minutes.
- Pour in the chicken stock, white wine, and marsala wine. Scrape up and bits stuck to the bottom. Let the liquid reduce by about half.
- Now add in the heavy cream and parmesan cheese. Mix the cornstarch with a little water to make a slurry and pour that in, being sure to mix well. Add in the remainder of the butter.
- Mix well and add in the cooked pasta. Let the pasta cook for about 3-4 minutes.
- Stir the shrimp back in along with the fresh parsley. Let the shrimp warm up for about a minute or 2 and serve.
Creamy Shrimp and Rigatoni FAQ’s
The leftovers will keep nicely in fridge for us to 3-4 days. To reheat, I recommend heating it stove. Add a little water to rehydrate the cream as the past will have absorbed some liquid. The microwave works well, too.
Can I Freeze Creamy Shrimp and Rigatoni?
Yes, you can. In the US, however, often times, the milk fats separate during the thawing process. This has to do with the processing of milk in the US. One trick that works kinda well is freezing things in smaller amounts and thawing it quickly in hot water then cooling it. Never trieds myself, I just deal with the separation.
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Other Amazing Recipes That You’ll Love!
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Shrimp Penne w/ Creamy Vodka Sauce and Crispy Prosciutto
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Creamy Shrimp and Rigatoni
Ingredients
- 24 ounces Large Shrimp, peeled and deveined
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter, divided
- 1/2 pound Rigatoni
- 1/2 cup Onion, diced
- 2 cloves Garlic, minced
- 5-6 ounces Baby Spinach, rough chopped
- 1 14.5 ounce can Small White Beans
- 1/2 cup Chicken Stock
- 1/4 cup White Wine (I use chardonnay)
- 1/4 cup Marsala Wine
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, grated
- 1 Tablespoon Cornstarch
- 1 Tablespoon Fresh Parsley, chopped (plus more for garnish)
Instructions
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Begin boiling water to cook the rigatoni according to the instruction on the box for al dente. However, only cook it for half the time, called parcooking. The rigatoni will be added to the rest of the dish and continue to cook in the sauce.
-
In a large skillet or pot like a Dutch Oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shrimp and season with salt and pepper. Cook until both sides of the shrimp are just pink. It's ok if they are a little undercooked as they will cook a little more at the end. Remove the shrimp and set aside on a plate.
-
Add the onions and season with salt and pepper. Cook until soft, about 3-5 minutes.
-
Next, add in the spinach and the white beans. Let the spinach wilt down, about 1-2 minutes. Then add in the garlic and stir for about 2 minutes.
-
Pour in the chicken stock, white wine, and marsala wine. Scrape up and bits stuck to the bottom. Let the liquid reduce by about half.
-
Now add in the heavy cream and parmesan cheese. Mix the cornstarch with a little water to make a slurry and pour that in, being sure to mix well. Add in the remainder of the butter.
-
Mix well and add in the cooked pasta. Let the pasta cook for about 3-4 minutes.
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Stir the shrimp back in along with the fresh parsley. Let the shrimp warm up for about a minute or 2 and serve.
