Shrimp Rigatoni in Creamy Garlic Alfredo Sauce
Serves 3–4
🧄 Ingredients
For the Pasta:
10 oz rigatoni
Salt (for boiling water)
For the Shrimp:
1 tbsp olive oil
1 tbsp butter
1 lb large shrimp, peeled and deveined
Salt & pepper to taste
For the Alfredo Sauce:
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese (plus extra for serving)
1/4 tsp black pepper
Pinch of nutmeg (optional)
To Finish:
2 tbsp chopped fresh parsley
Splash of white wine (for cooking or sipping 😏)
🔥 Instructions
1. Cook the Rigatoni:
Boil pasta in salted water until just al dente. Reserve 1/4 cup pasta water, then drain.
2. Sauté the Shrimp:
In your slightly scratched skillet over medium heat, melt butter and olive oil.
Season shrimp with salt and pepper. Sauté 1–2 minutes per side until pink and just cooked. Remove and set aside.
3. Make the Creamy Alfredo Sauce:
In the same skillet, melt 3 tbsp butter. Add garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and stir. Simmer for 3–4 minutes.
Add Parmesan cheese, black pepper, and a tiny pinch of nutmeg if using. Stir until smooth and thickened slightly.
Add a splash of reserved pasta water if needed to loosen the sauce.
4. Toss It All Together:
Add drained rigatoni and shrimp to the sauce. Toss gently until everything is well coated.
Add a splash of white wine for depth (optional, but so good).
Simmer another minute or two until warmed through and creamy.
🍽️ Serving & Vibes
Leave it right in the skillet — rustic, cozy, slightly messy is the goal.
Let some sauce naturally cling to the edge, maybe a little parsley flecked across the handle and counter.
Place a crumpled dish towel next to it, a jar of grated Parmesan with a spoon, and a half-empty bottle of white wine on standby 🍷
Warm afternoon light, soft shadows, a bulb of garlic or cutting board peeking out in the blurred background.
Want to add mushrooms, spinach, or a bit of chili flake for heat? Or a homemade Alfredo from scratch with fresh grated Parm? Happy to tweak it — just let me know!