Seafood Rigatoni
Indulge in the luxurious flavors of this Seafood Rigatoni, a dish that brings the essence of coastal cuisine right to your table. Perfectly al dente rigatoni is tossed in a creamy tomato sauce infused with the richness of dry white wine, fresh garlic, and a touch of heat from red pepper flakes. Succulent shrimp and tender scallops, seared to golden perfection, elevate this pasta to gourmet status, while a finishing touch of Parmesan, fresh parsley, and a squeeze of lemon adds brightness and depth to every bite. Ready in just 45 minutes, this restaurant-quality seafood pasta recipe is an ideal choice for an elegant dinner or a special occasion. Serve it with a side of garlic bread and a crisp salad for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 8 oz large shrimp, peeled and deveined
- 8 oz scallops
- 1 tsp salt
- 0.5 tsp ground black pepper
- 4 cloves garlic, minced
- 15 oz crushed tomatoes
- 0.75 cup heavy cream
- 0.5 cup dry white wine
- 0.25 tsp crushed red pepper flakes
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil and butter over medium-high heat.
Season the shrimp and scallops with salt and pepper. Sear them in the skillet for 1-2 minutes per side until golden but not fully cooked. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the white wine and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the crushed tomatoes, crushed red pepper flakes, and a pinch of salt. Simmer for 10 minutes, stirring occasionally.
Lower the heat to medium and stir in the heavy cream. Simmer for 3-5 minutes until the sauce thickens slightly.
Return the shrimp and scallops to the skillet, along with any juices they released. Simmer for 3-4 minutes to finish cooking the seafood.
Add the cooked rigatoni pasta to the skillet and toss to coat evenly in the sauce.
Stir in the grated Parmesan cheese, fresh parsley, and lemon juice for brightness.
Serve immediately, garnished with additional Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
