Directions
- Cook the shrimp:
In a bowl, toss the shrimp with olive oil, garlic powder, onion powder, salt, and pepper. Heat a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side, until pink and opaque. Remove from skillet and set aside. - Cook the pasta:
Boil rigatoni in salted water according to package directions until al dente. Drain and set aside. - Make the Alfredo sauce:
In the same skillet used for the shrimp, melt butter over medium heat. Add minced garlic and cook 1 minute until fragrant. Stir in heavy cream and whole milk, bringing to a gentle simmer. Add Parmesan, stirring until the sauce thickens, about 3–4 minutes. Season with salt and black pepper to taste. - Combine pasta and shrimp:
Add cooked rigatoni to the sauce, tossing to coat evenly. Gently fold in the cooked shrimp until everything is well combined. - Serve:
Transfer to a serving bowl or individual plates. Garnish with chopped parsley and freshly ground black pepper. Serve immediately.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Difficulty: Easy
Course: Main Course
Cuisine: Italian / Seafood
Variations & Substitutions
- Swap rigatoni for fettuccine, penne, or linguine.
- Add sautéed mushrooms, spinach, or peas for extra vegetables.
- For a lighter version, use half-and-half instead of heavy cream.
- Spice it up with a pinch of red pepper flakes for subtle heat.
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