Shrimp and Spinach Creamy Rigatoni
This Shrimp and Spinach Creamy Rigatoni is a quick, indulgent weeknight dinner with garlicky shrimp, fresh spinach, and a luscious creamy sauce tossed with rigatoni.
Servings: 4 servings
Ingredients
- 12 ounces rigatoni pasta
- 1 pound shrimp cleaned and deveined
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 0.25 teaspoon red pepper flakes optional
Instructions
Step 1: Cook the Rigatoni
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving about 1/2 cup of pasta water for later, and set aside.
Step 2: Sauté the Shrimp
- While the pasta cooks, heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the shrimp, seasoning with salt, black pepper, and red pepper flakes if using. Cook the shrimp for 2-3 minutes per side, until they turn pink and opaque. Remove shrimp from the skillet and set aside.
Step 3: Make the Creamy Sauce
- In the same skillet, lower the heat and pour in the heavy cream. Stir well to deglaze the pan, scraping up any browned bits. Add the lemon juice and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
Step 4: Combine Spinach, Shrimp, and Pasta
- Add the fresh spinach leaves to the creamy sauce, stirring until they wilt down. Return the cooked shrimp to the skillet and gently toss to coat everything in the sauce. If the sauce seems too thick, add some reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 5: Finish with Rigatoni
- Add the drained rigatoni to the skillet and toss gently to combine everything evenly. Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon or Spatula
- Measuring cups and spoons
Notes
- Don’t overcook the shrimp to keep them tender and juicy.
- Reserve pasta water to adjust sauce consistency and help it cling to pasta.
- Use freshly grated Parmesan for best flavor and creaminess.
- Add lemon juice at the end to brighten the dish without overpowering the sauce.
- For extra flavor, add a splash of white wine before the cream in the sauce.