Shrimp And Olive Rigatoni Recipes

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.

SHRIMP AND OLIVE RIGATONI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute garlic and onions in oil for 1 minute. Add shrimp and wine; cook for 3-5 minutes or until shrimp turn pink. , Remove from the heat; stir in the basil, parsley, lemon zest, salt, pepper and red pepper flakes. Add olives and anchovies. , Drain the pasta; stir into skillet. Add tomatoes and pimientos; return to the heat and heat through. Sprinkle with cheese. Garnish with basil leaves if desired.

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.

GREEK-STYLE SHRIMP WITH RIGATONI

Steps:

• Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook garlic briefly, while stirring. Add tomatoes and cook about 1 minute. Add wine, salt and pepper. Add basil and oregano. Cook over moderate heat about 10 minutes.
• Meanwhile, peel and devein shrimp, leaving the tail on. Season shrimp with salt and pepper. In another skillet, heat the remaining 3 tablespoons oil. Cook shrimp about 1 minute, until shrimp turn pink, stirring to ensure even cooking. Sprinkle with red pepper flakes.
• Preheat oven to 400 degrees F.
• Place the shrimp (and any juices) in a baking dish. Sprinkle with feta cheese and spoon tomato sauce over top. Bake 10 minutes, until hot.
• Meanwhile, cook rigatoni according to package directions. Drain.
• Serve shrimp spooned over rigatoni.

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
• Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
• Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
• Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

ONE-POT SPICED SHRIMP AND RICE

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
• Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
• Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
• Divide shrimp and rice among bowls and top with parsley.