Description
A decadent baked pasta layered with pan-seared shrimp, garlicky cream sauce, and a blend of melty cheeses. This Italian-American dish features al dente rigatoni, aromatic herbs, and a crunchy breadcrumb topping baked to golden perfection for a rich, satisfying main course.
Ingredients
12 oz rigatoni pasta
1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
4 garlic cloves, minced
1 cup heavy cream or coconut cream (dairy-free)
1 cup chicken or vegetable broth
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ tsp red pepper flakes (optional)
1 tsp Italian seasoning
2 tbsp chopped fresh parsley
½ cup breadcrumbs (preferably gluten-free panko)
Instructions
Cook rigatoni in boiling salted water until al dente (8-10 minutes). Drain and toss with 1 tbsp butter
Season shrimp with salt, pepper, and red pepper flakes. Sauté in 1 tbsp butter 2-3 minutes per side until opaque
Melt 2 tbsp butter in skillet, cook garlic 1 minute. Add broth and heavy cream, simmer 2-3 minutes
In a bowl, combine cooked pasta, scampi sauce, Parmesan, mozzarella, and herbs. Transfer to a greased baking dish and top with breadcrumbs and remaining butter
Bake at 375°F (190°C) for 25 minutes until golden and bubbly
Notes
Substitute vegetable broth for chicken broth to make vegetarian
Use coconut cream for a dairy-free version
Pan-seared shrimp ahead ensures optimal texture
Aged Pecorino Romano can enhance flavor if available
Garnish with fresh parsley or chive curls before serving
Nutrition
- Serving Size: 1 serving (1 ½ cups)
- Calories: 520
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 280mg