Rigatoni pasta with shrimp in tomato sauce – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 490, total fats 9 g., saturated fats g., proteins 31 g., carbohydrates 68 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Justin Walker Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr mezzi rigatoni (or other short pasta)
- 450 gr king prawns, peeled from shell and guts
- 425 gr. canned unsalted tomato, chopped cubes
- 1/4 Art. white wine or lightly salted chicken stock
- 1 medium shallot or 1/2 small red onion, finely chopped
- Coarse salt
- 1 tbsp. l extra virgin olive oil
- 1/2 tsp dried pepper flakes
- 1/2 tbsp. fresh basil torn by hands
- 2 tbsp. l fat cream
Recipes with similar ingredients: rigatoni paste, shrimp, cream, white wine, tomatoes, basil, red pepper flakes, shallots, onions red
Recipe preparation:
- Boil salt water in a large saucepan. Add the pasta and cook according to the instructions on the packaging. Leave 1 tbsp. water, drain the rest.
- Meanwhile, heat in a large non-stick pan over moderately high heat olive oil. Put the shrimp in one layer, add a pinch of salt and 1/4 tsp. pepper flakes. Cook 2 minutes, until the prawns turn pink, turn over and cook again 1-2 minutes until the shrimp meat is no longer transparent. Put the shrimp on a plate.
- Add shallots to the pan and cook, stirring wooden spoon, 2 minutes until transparent. Add wine and cook about 1 minute, stirring constantly and cleaning the pan from burnt pieces until the wine evaporates a little. Add tomatoes, half the basil, the remaining 1/4 tsp. pepper flakes and 1/4 tsp salt. Cook for 5 minutes until the mixture is slightly thickened. Add cream and cook another 1 minute.
- Put the shrimp with the resulting juice back in to the pan. Add the pasta and dilute the sauce with the water left after cooking pasta. Season with salt. Sprinkle on the rest basil.
