This is a great spring or summer recipe especially if you can get fresh ingredients from a farmer’s market. This recipe can also be easily modified to accommodate lactose intolerance by just passing the cheese instead of mixing it in before serving.
Speaking of Parmesan, normally it is not served on pasta that also contains seafood. This probably the only recipe I’ve seen that calls for Parmesan along with seafood and that actually works well.
You can turn up the heat level by increasing the amount of pepperoncini or pass it on the side for those who might want something spicier. You can also use a different pasta shape, if that’s your preference. Ziti, penne, or mostaccioli would work as well, it just needs to be robust enough to stand up to the sauce.
Looking for a pasta recipe, but not this one? How about one of these?
- Brown Butter Fettucine with Sage – Vegetarian
- Farfalle with Beets and Pine Nuts – Vegetarian
- Fettuccine with Peas and Asparagus – Vegetarian
- Pasta Carbonara
- Pasta alla Puttanesca – Dairy-free, Vegan
- Pasta alle Vongole Bianco (white clam sauce)
- Penne with Olives, Feta, and Greens – Vegetarian
- Rigatoni with Spicy Sausage Red Sauce
- Spaghetti al Aglio, Olio, and Pepperoncini – Dairy-free, Vegan
Rigatoni with Shrimp, Peas, and Basil
Ingredients
- 1 lb shrimp, large, uncooked peeled and deveined
- 12 oz rigatoni
- 6 tbsp olive oil divided
- 3 cups leeks, thinly sliced about 2 large
- 3 cloves garlic, thinly sliced
- ¼ tsp crushed red pepper
- 8 oz clam juice
- â…“ cup frozen peas, thawed
- 4 tbsp butter, plant-based, divided or dairy butter
- ½ cup Parmesan cheese, finely grated optional
- ¾ cup basil, fresh, thinly sliced divided
Instructions
- Cook pasta in a large pot of boiling, salted water until al dente – just tender but firm to the bite.
- While the pasta is cooking, heat 5 tbsp of oil in a large skillet over medium-high heat. Add leeks, garlic, and red pepper flakes; sauté until leeks are tender but not brown, about 5 minutes. Add shrimp and cook until shrimp is opaque.
- Add clam juice and peas; simmer about 3 minutes for the flavors to blend. Stir in 3 tablespoons of butter. Season with salt and pepper and turn off the heat.
- Drain the pasta and add it to the skillet with the shrimp. Add ½ cup of the Parmesan cheese, if using, and ½ cup of the basil; stir to blend.
- Pour into serving bowl and garnish with remaining cheese and basil.