Rigatoni with Shrimp, Arugula & Spicy Tomato Pesto Cream Sauce
Prep: 15 minutes
Cook: 17 minutes • Serves: 4
2 tablespoons olive oil
1 pound raw 21-25 count peeled and deveined shrimp, thawed if necessary, tail shells removed
1 medium shallot, peeled and thinly sliced
3 garlic cloves, minced
1/2 cup white wine
1 cup heavy cream, at room temperature
1/2 cup spicy tomato pesto
2 cups packed baby arugula
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon crushed red pepper flakes
1. Prepare rigatoni as label directs; drain, return to saucepot and cover to keep warm.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 5 minutes or until shrimp turn opaque throughout, turning once. With slotted spoon, transfer shrimp to paper towel-lined plate.
3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook 3 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring occasionally. Add wine; cook 1 minute, scraping browned bits from bottom of skillet with wooden spoon. Reduce heat to medium-low. Add cream and pesto; cook 5 minutes or until thickened, stirring occasionally. Fold in arugula, rigatoni and shrimp; cook 2 minutes or until arugula is wilted and shrimp is heated through, stirring occasionally. Makes about 6 cups.
4. Serve rigatoni mixture sprinkled with cheese, basil and crushed red pepper.
Approximate nutritional values per serving (1-1/2 cups):
612 Calories, 38g Fat (17g Saturated), 75mg Cholesterol,
359mg Sodium, 49g Carbohydrates, 3g Fiber, 13g Protein