Rigatoni with Shrimp and a Creamy Tomato Sauce
Prep time
Cook time
Total time
Rigatoni with shrimp and a tomatoey, cheesy, creamy sauce
Recipe type: Pasta
Serves: 6
  • 1 lb Rigatoni pasta
  • 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
  • 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
  • Chili garlic oil, optional
  • Fresh basil
  • Grated Parmesan cheese
  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.
  1. Garnish with fresh basil leaves and more Parmesan Cheese.
  2. Optional: drizzle some chili oil on top.
Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/rigatoni-with-shrimp/