Rigatoni with Devil Shrimp

Alejandra Cota
Alejandra Cota
For all pasta lovers, this creamy pasta recipe with devil shrimp is explosively delicious. Imagine the intense flavor of this rich, spicy creamy sauce with shrimp and short pasta. Don’t miss it.
Reviewed by Editorial Team of Kiwilimón
4.5
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4 comentarios
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Ingredients
4
Servings
  • 3 tablespoons olive oil 3 tablespoons olive oil
  • 500 grams shrimp, peeled and cleaned 500 grams shrimp, peeled and cleaned
  • 1 teaspoon paprika 1 teaspoon paprika
  • 1 teaspoon peperoncino, (ground chiles)
  • 2 pinches salt 2 pinches salt
  • 1/2 white onions, finely chopped 1/2 white onions, finely chopped
  • 2 cloves garlic, finely chopped 2 cloves garlic, finely chopped
  • 10 tomatoes, peeled and deseeded, finely chopped 10 tomatoes, peeled and deseeded, finely chopped
  • 1/4 cups chipotle chile, ground 1/4 cups chipotle chile, ground
  • 3/4 cups whipping cream 3/4 cups whipping cream
  • 1 teaspoon salt 1 teaspoon salt
  • 1/2 teaspoons pepper 1/2 teaspoons pepper
  • 4 cups pasta, cooked rigatoni
  • 1/2 cups Parmesan cheese, in slices, for decoration 1/2 cups Parmesan cheese, in slices, for decoration
Preparation
40 mins
20 mins
Low
  • In a large deep skillet, heat the olive oil over medium heat. Add the shrimp and cook until they change color, add the paprika, pepperoncini, and salt, and cook for one more minute. Remove the shrimp and set aside.
  • For the sauce, in the same skillet, sauté the onion until it is translucent and add the garlic, cooking for one minute. Add the tomatoes and lower the heat, cooking for 5 to 7 minutes. Add the chipotles and heavy cream, cooking for 3 more minutes. Season.
  • Incorporate the shrimp and pasta into the sauce and cook just until everything is well mixed and hot. Serve with Parmesan cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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