Rigatoni with Shrimp, Peas, and Basil
Lovely spring or summer pasta that is easily modified. The original recipe called for calamari as well as the shrimp and crab would probably work as well -- or even no seafood at all. Adapted from Bon Appetit.
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
- ⅓ 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.