Tag Archive for Pasta

Rigatoni with Shrimp and a Creamy Tomato Sauce

Hello!  Hannah here…Annie’s daughter, if you haven’t “met” me yet.  I have a few other recipes on my mom’s blog, so be sure to check them out.  I’m sure you’ll like them. 😊

I love cooking and making up my own recipes.  This is one of them.  Pasta is one of my favorite foods, and I think this is the best one I’ve made so far, if I do say so myself. 😉  It has a creamy, tomatoey, cheesy sauce with savory, buttery shrimp. Rigatoni is my pasta of choice; I love the ridges in them, and I especially love when the tubes get filled with the delicious sauce…..so good!

Alright, let’s get down to it, shall we?

Scroll all the way to the bottom of this post for my full, printable recipe.

 

Hannah’s Rigatoni with Shrimp
and a Creamy Tomato Sauce

 

 

Ingredients:

1 lb Rigatoni pasta

Sauce:

  • 1 lb container cherry or grape tomatoes
  • 3-5 whole garlic cloves, peeled
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh Basil
  • 1 5.2-oz block Boursin brand garlic and herb flavored Gournay cheese
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Shrimp:

  • 1 pound raw shrimp, peeled and deveined
  • 4 teaspoons Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter

Garnish:

  • Chili garlic oil, optional
  • Fresh basil
  • Grated Parmesan cheese

 

Directions:

Preheat the oven to 425° F.

Place the tomatoes and garlic in a 9 x 13 pan.  If the tomatoes are on the larger side, cut them in half or even quarter them.

Add the olive oil, salt, red pepper flakes, Italian seasoning, and basil.

Stir the tomato and garlic mixture then place the Boursin cheese in the center.

This is what Boursin cheese looks like.  You can find it in most grocery stores.

Bake for 20-25 minutes or until the tomatoes have softened.  This is what it will look like after it’s done baking.  We’ll get back to this later.

I’m a fan of multi-tasking.
While the tomatoes are baking in the oven, start cooking the pasta. Drain and set aside when done (do NOT coat the pasta in oil).

Next, start cooking the shrimp.
If using larger shrimp, cut into 1-inch pieces. You can leave smaller shrimp whole.  Place the shrimp in a medium pan along with the old bay seasoning, garlic powder, red pepper flakes, and olive oil.

Cook over medium heat, just until the shrimp is no longer translucent.

Add the butter and reduce heat to low.

Cook until the butter is melted then remove the pan from the heat. That buttery sauce is going to add so much flavor to the pasta sauce!  😋  Set aside.

The tomatoes should be done right about now. Once the tomatoes are out of the oven, lightly mash the tomatoes and garlic with the back of a cooking spoon.  I’m also a fan of not dirtying more dishes or utensils than I have to, so just use the same spoon you used to cook the shrimp.

Mix everything together; this is the start of the sauce.  Gosh, this looks (and tastes) so good already.

Add the heavy cream.

Add in the shrimp (and all that buttery goodness), pasta, and Parmesan cheese.

Stir to combine.

Serve with more Parmesan cheese and basil.

Optional: Drizzle a spoonful of chili oil.

This is the chili oil I used.  You can use any brand you like.

 

Enjoy!

 

Rigatoni with Shrimp and a Creamy Tomato Sauce
 
Prep time
Cook time
Total time
 
Rigatoni with shrimp and a tomatoey, cheesy, creamy sauce
Author:
Recipe type: Pasta
Serves: 6
Ingredients
  • 1 lb Rigatoni pasta
Sauce:
  • 1 lb container cherry or grape tomatoes
  • 3-5 whole garlic cloves, peeled
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • ¼ cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh Basil
  • 1 5.2-oz block Boursin brand garlic and herb flavored Gournay cheese
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
Shrimp:
  • 1 pound raw shrimp, peeled and deveined
  • 4 teaspoons Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
Garnish:
  • Chili garlic oil, optional
  • Fresh basil
  • Grated Parmesan cheese
Instructions
  1. Preheat the oven to 425 degrees F.
Cook the Tomatoes:
  1. Place the tomatoes and garlic in a 9x13” pan.
  2. Add the olive oil, salt, red pepper flakes, Italian seasoning, and basil.
  3. Place the Boursin cheese in the center of the pan and bake for 20-25 minutes or until the tomatoes have softened.
Cook the Pasta:
  1. Cook the pasta while tomatoes are baking.
Cook the Shrimp:
  1. Cook the shrimp over medium heat with the Old Bay seasoning, garlic powder, red pepper flakes, and olive oil, just until the shrimp is no longer translucent.
  2. Add the butter and reduce heat to low; continue cooking until the butter has melted then remove the pan from the heat. Set aside.
Make the Sauce:
  1. Once the tomatoes are done, lightly mash the tomatoes and garlic with the back of a cooking spoon. Stir the tomato-garlic-cheese mixture.
  2. Add the heavy cream, shrimp, cooked pasta, and Parmesan cheese.
  3. Stir to combine.
Serve:
  1. Garnish with fresh basil leaves and more Parmesan Cheese.
  2. Optional: drizzle some chili oil on top.
Enjoy!

 

Chicken & Spinach Alfredo Lasagne Roll-ups

I love good pasta.  Two of my favorites are chicken alfredo and lasagne, so how about we combine the two?

This is a rolled version.  I love how easy it is to serve up individual portions — all you have to do is scoop up a roll (or two).  There’s no messy cutting involved here!

To make this dish a bit more nutritious, I added frozen spinach — two entire boxes of it too! Even my daughter (who is an extremely picky eater) scarfed up her dinner, green stuff and all!

Give my recipe a try.  It’s so tasty, I know you’ll love it! 🙂

Chicken & Spinach Alfredo Lasagne Roll-ups

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Ingredients:

The meat of 1 small roasted chicken
20 lasagne noodles, cooked al dente
2 10-oz packages frozen spinach, thawed and excess water squeezed out
1 15-oz. package shredded Parmesan cheese
2 large eggs
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
4 stalks green onions
2 15-oz containers ricotta cheese
3 jars alfredo sauce
2 cups shredded mozzarella cheese

Directions:

Shred the chicken. I’m all for a bit of convenience here and there so I used a small rotisserie chicken to save time.  Here are the Before and After photos. 🙂

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Place the spinach into a medium sized mixing bowl.

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Add the Parmesan cheese.

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Add the eggs.

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Add the seasonings.

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Add the green onions.

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Add the ricotta.

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Mix all of the ingredients together. (It looks ‘kinda like spinach dip, doesn’t it?) 🙂

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Lay the noodles on a flat surface.

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Spread about 4 teaspoons of the spinach mixture onto the noodle.

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Add shredded chicken to the top of the spinach mixture.

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Roll up the noodle, jelly roll style.

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Pour alfredo sauce in the pan, just enough to cover the bottom.

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Place the pasta rolls over the sauce.

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Pour alfredo sauce over the top of the pasta.

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This recipe made enough for one 9×13 pan plus a smaller square pan! Yay! There will be enough leftover to pack 4 lunches the the next day!

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Sprinkle the mozzarella cheese all over the top.

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Cover with foil and bake at 350 degrees for 30 minutes or until the cheese is melted and bubbly.

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It’s done!

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Serve with a slice of garlic toast.  Enjoy!

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