One Pot Calabrian Chili Shrimp and Rigatoni

This one pot spicy shrimp and rigatoni is perfect for an easy weeknight meal! Spicy shrimp, mini rigatoni, and a creamy tomato sauce all are made in the same pot. Such a great one pot dinner!

Prep:

-The shrimp can marinate all day so you save a step at dinner time

-The sauce could also be made ahead of time and then you could reheat with some of the leftover pasta water

Tips:

-You could make this with veggies instead of shrimp if you wanted to keep it a plant based dinner. Sautéed onions, zucchini or peppers would all be great

-You could also add spinach right at the end for some extra veggies

Leftovers:

-I find pasta is best reheated in a sauté pan with some chicken/vegetable/beef stock or some water- avoid the microwave as that will dry out the pasta

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The recipe:

One Pot Calabrian Chili Shrimp and Rigatoni

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 2

For the shrimp

1 tablespoon of Calabrian Chilis

2 tablespoons olive oil (one for the marinade and one to sauté with)

1 teaspoon soy sauce

15-20 shrimp (depending on the size)

For the pasta

3 cups dry mezze rigatoni (you could use regular size rigatoni or any pasta shape you want!)

For the sauce

1 cup Rao's Homemade Marinara sauce

1/2 cup heavy cream

1 tablespoon of butter

Juice of half of a lemon

2 tablespoons reserved pasta water

1 teaspoon red pepper flakes (optional) for garnish

Instructions:

1. Marinate the shrimp by combining all the for the shrimp ingredients in an airtight container. Let sit for 30 mins up to all day

2. Heat 1 tablespoon olive oil in a sauté pan, saucier, or any pot that has high enough sides to cook pasta in. You want the oil to be shimmering so the oil and pan are hot enough

3. Cook the shrimp for 2-3 minutes per side until opaque and set aside. I prefer to chop mine in half/quarters if they are larger shrimp

4. Add water to the same pot you cooked the shrimp in, and bring to a boil

5. Add the pasta and cook according to the directions for al dente (the pasta will finish cooking in the sauce and you don't want it to be overcooked!)

6. Reserve at least 2 tablespoons of the pasta water before draining. You can always do more and keep some for leftovers as I mention in my leftovers note!

7. Set the pasta aside (you can toss in the same bowl/container you have your cooked shrimp)

8. Add all the ingredients for the sauce to the pot and bring to a gentle simmer

9. Add back in your pasta and shrimp

10. Cook 2-3 more minutes or until the pasta is to your liking

11. Serve and enjoy!

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Shopping:

*Some of these may be affiliate links

• This pot would be great for this recipe

• Rao's makes in my opinion, the BEST jarred marinara sauce. You can also typically find at Costco