Seafood Rigatoni Recipes

GREEK SHRIMP WITH RIGATONI

Steps:

• Preheat the oven to 400 degrees.
• Heat 1 Tablespoon oil in skillet, and add the garlic.
• Cook briefly, stirring, then add the tomatoes.
• Cook about one minute and add the salt, pepper, wine, basil,& oregano.
• Cook over medium heat, about 10 minutes.
• Sprinkle the shrimp with salt& pepper.
• Heat the remaining 4 Tablespoons of oil in a large skillet and add the shrimp.
• Cook quickly for about 1 minute, just until the shrimp turns red.
• Sprinkle with the red pepper flakes.
• Spoon the shrimp& any pan juices into a small baking dish.
• Sprinkle the shrimp with the crumbled feta cheese.
• Spoon the tomato sauce over the shrimp& cheese.
• Bake for 10 minutes.
• Meanwhile, cook the rigatoni according to the directions on the package and drain.
• Do not overcook.
• Serve the rigatoni with the shrimp mixture spooned over it.

SEAFOOD RIGATONI

Steps:

• To prepare sauce: In a medium sauce pan over medium high heat add oil.
• When warm add onion and garlic.
• Sauté for 3 minutes.
• Add tomatoes, carrot, wine, lemon zest, oregano, salt and red pepper.
• Bring to a boil.
• Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
• While the sauce simmers, preheat oven to 400°F.
• Cook rigatoni as per package directions, approximately 10 to 12 minutes.
• Drain rigatoni and place in a 13 x 9 inch casserole that has been sprayed with non-stick cooking spray.
• Add the shrimp and scallops and mix well.
• Sprinkle mozzarella cheese evenly over top and bake until cheese melts and seafood is cooked through, approximately 10 to 15 minutes.
• Garnish with chopped parsley.

RIGATONI WITH SPICY SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
• Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.