Rigatoni with Shrimp, Arugula & Spicy Tomato Pesto

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Serving: 4, Serving Size 1 1/2 Cups

Try this easy to make, delicious recipe with rigatoni, shrimp and a spicy tomato pesto cream sauce. This recipe hits all the taste buds.

Recipe provided by Filippo Berio and DeCecco .

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Italian Recipe 2022

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1. Wash hands with soap and running water.

2. Rinse all fresh produce items under cold running water prior to prepping.

3. Prepare rigatoni as label directs; drain. Return to saucepot and cover to keep warm.

4. In large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook until flesh is pearly and opaque, about 5 minutes. With slotted spoon, transfer shrimp to paper towel-lined plate. Wash hands after handling raw shrimp.

5. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook 3 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring occasionally.

6. Add wine; cook 1 minute, scraping browned bits from bottom of skillet with wooden spoon. Reduce heat to medium-low. Add cream and pesto; cook 5 minutes or until thickened, stirring occasionally.

7. Fold in arugula, rigatoni and shrimp; cook 2 minutes or until arugula is wilted and shrimp is heated through, stirring occasionally. Makes about 6 cups.

8. Serve pasta sprinkled with cheese, basil and crushed red pepper.


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Nutrition Facts

Calories 612.00

Total Fat (g) 38.00

Saturated Fat (g) 17.00

Cholesterol (mg) 75.00

Sodium (mg) 359.00

Carbohydrates (g) 49.00

Fiber (g) 3.00

Protein (g) 13.00