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This spicy shrimp rigatoni recipe pairs plump and juicy shrimp with an impossibly silky tomato cream sauce that has Calabrian chilis! It’s easy, comforting, and elegant.
Try my Spicy Tomato Gnocchi with Bacon or Chicken Fra Diavolo Pasta next.
This post is sponsored by our long-term partner DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Why you’ll love it
When it comes to low-effort entertaining, this easy shrimp rigatoni is sure to impress. We’ve got plenty of garlic, a splash of white wine and cream, dried herbs, parmesan cheese, a handful of basil, and of course a nice kick from Italian chilis. It’s a 35-minute meal!
Calabrian chili peppers are a trending ingredient, and it’s not hard to see why. I was very excited to use them in this shrimp pasta. These southern Italian peppers add an irresistible heat! They’re just so tasty with good-quality double concentrated tomato paste.
What you’ll need
- Shrimp – they’re a naturally sweet, tender complement to the spicy sauce
- Pasta – DeLallo rigatoni captures sauce like no other! This sturdy tubular pasta is made in Italy with the finest durum wheat.
- Butter – for sautéing
- Garlic – aromatic goodness
- White wine – use a dry white (sauv blanc, pinot grigio) you’d enjoy drinking (not cooking wine)
- Tomato paste – DeLallo double concentrated tomato paste is bright, intense, and has a screw-top cap for less waste
- Heavy cream – to make the sauce luxurious and balance the heat
- Italian seasoning – it’s a blend of dried herbs in one jar
- Calabrian chilis – DeLallo Calabrian chilis are the ultimate tomato sauce enhancer. You can start with less if you wish, but they’re not kick-you-in-the-face spicy.
- Cornstarch – to thicken the sauce
- Parmesan – use freshly grated
- Basil – the perfect pop of freshness
Helpful tips
- I use uncooked frozen shrimp because unless you’re fishing in the ocean yourself, they’re freshest.
- Your local grocer doesn’t carry DeLallo? No problem! This family-owned Italian market (since 1950 in Pennsylvania!) ships their affordable, gourmet Italian goodies like pasta, antipasti, and canned goods nationwide from their website right to your door. It’s the best.
How to make spicy shrimp rigatoni
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep your shrimp and other ingredients, and boil the pasta until al dente. Meanwhile, heat up the butter in a skillet and cook the garlic until fragrant. Stir in the wine, and let it reduce by half.
Add in the tomato paste, cream, Italian seasoning, and chilis. Stir until smooth. Make a cornstarch slurry, then stir it into the sauce. Put in the shrimp, and simmer until they’re cooked (pink).
Remove from the heat, and stir in the parmesan and fresh basil. Stir in some hot pasta water to thin the sauce if needed. Drain the rigatoni, and toss it with the sauce. Taste and season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love this garlic press to quickly mince garlic.
- Use a Microplane zester for the parmesan.
- Here’s my trusty cast iron skillet.
Substitutions and variations
- Don’t sub cream in this one for something with less fat. It’s gonna curdle.
- I recommend including the wine because it makes a difference to the flavor of the overall dish, but you could sub 1/4 cup chicken broth + 1/2 teaspoon of Dijon mustard.
- If you can’t find the Calabrian chilis (or order them online), sub for 1/2 teaspoon of crushed red pepper flakes.
- Add in some cooked chicken instead of shrimp if you prefer!
What to serve with shrimp rigatoni
- I like my Extra Cheesy Garlic Bread to complement the tomatoes!
- A salad is also a fantastic idea. Try my very simple and light Parmesan Arugula Salad, this bright Easy Cucumber Tomato Avocado Salad, or go all out with this Italian Chopped Salad for more delicious Italian-inspired flavors.
Leftovers and storage
- As with any seafood dish, I prefer to eat leftovers of this spicy shrimp pasta sooner rather than later. Store for 2-3 days in the fridge in a covered container.
- Reheat over a low heat, taking care to not overcook the shrimp or they’ll get rubbery. Add in a splash of cream if needed to perk up the sauce.
- I don’t recommend freezing this since the texture of shrimp and dairy can change.
More easy pasta recipes
If you made this creamy shrimp rigatoni with a spicy tomato sauce, please leave a star rating and review in the comments below! Or tag me in your Instagram stories.
Spicy Shrimp Rigatoni
Ingredients
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, tails optional
- 8 ounces uncooked DeLallo Rigatoni
- 1 tablespoon butter
- 4-5 cloves garlic minced
- 1/4 cup dry white wine
- 1/4 cup DeLallo Double Concentrated Tomato Paste
- 1 cup heavy/whipping cream
- 1/2 teaspoon Italian seasoning
- 1 tablespoon DeLallo Chopped Calabrian Chili Peppers or to taste
- 1/2 teaspoon cornstarch
- 1/2 cup freshly grated parmesan cheese
- 1 small handful fresh basil sliced or torn
- Salt & pepper to taste
Instructions
- Prep your shrimp (if they're frozen, add them to a colander and run under cool water until thawed).
- Boil a large, salted pot of water and cook your pasta al dente according to package directions.
- Meanwhile, add the butter to a large skillet over medium-high heat, and once it's melted, cook the garlic for about 30 seconds.
- Stir in the white wine, and let it bubble until reduced by half (about 1 minute).
- Add in the tomato paste, cream, Italian seasoning, and Calabrian chilis. Stir until the sauce is smooth.
- In a small bowl, mix the cornstarch with 1 teaspoon of cold water, then add it to the skillet and give it a good stir.
- Add the shrimp to the skillet and cook the sauce for 5 minutes or until the shrimp are cooked through. You will likely need to turn the heat down so it doesn't bubble excessively.
- Take the skillet off the heat and stir in the basil and parmesan cheese.
- If the sauce has become too thick, thin it with a little bit of the hot pasta water prior to draining it. Drain the cooked pasta, add it to the skillet, and toss. Season with salt & pepper as needed and serve immediately.
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