Name: Rigatoni with Shrimp, Arugula & Spicy Tomato Pesto
Ingredients: 1/2 (16-ounce) box DeCecco Mezzi Rigatoni; 2 tablespoons Filippo Berio Olive Oil, divided; 1 pound 21-25 count raw peeled and deveined shrimp, thawed and tail shells removed, if necessary; 1 medium shallot, peeled and thinly sliced; 3 cloves garlic, minced; 1/2 cup white wine; 1 cup Food Club heavy cream, at room temperature; 1/2 cup Filippo Berio Spicy Tomato Pesto; 2 cups packed baby arugula; 1/2 cup Food Club shredded Parmesan cheese; 2 tablespoons chopped fresh basil; 1 teaspoon crushed red pepper flakes

Rigatoni with Shrimp, Arugula & Spicy Tomato Pesto Recipe | Big Y