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<blockquote data-quote="moreluck" data-source="post: 598761" data-attributes="member: 1246">Rigatoni With ShrimpIngredients<ul>
<li data-xf-list-type="ul">8 ounces Rigatoni pasta</li>
<li data-xf-list-type="ul">8 ounces cooked and peeled shrimp</li>
<li data-xf-list-type="ul">1 tbl Extra Virgin Olive Oil</li>
<li data-xf-list-type="ul">3 ounces grated onion</li>
<li data-xf-list-type="ul">4 teaspoons minced garlic (from jar)</li>
<li data-xf-list-type="ul">2 teaspoons oregano (dry)</li>
<li data-xf-list-type="ul">1/2 teaspoon Basil (dry)</li>
<li data-xf-list-type="ul">Salt/peppe --to taste</li>
<li data-xf-list-type="ul">6 tbl heavy cream</li>
<li data-xf-list-type="ul">4 tbl butter (1/2 stick)</li>
<li data-xf-list-type="ul">2 ounces freshly grated Parmesan cheese -- (approx)</li>
<li data-xf-list-type="ul">1 teaspoon parsley</li>
</ul>Instructions&nbsp;&nbsp;Put the rigatoni on to boil. Ours was dry and took 12 minutes to al dente. We used frozen shrimp that was cooked and peeled with the tails removed. Defrost shrimp in colander with hot water from faucet and leave in colander.Sauce: Saut the onions and garlic for about 6 minutes in the olive oil in a large coated frying pan over medium heat. At this point add the cream, basil, oregano, salt and pepper and butter. Cook until the pasta is done and lower heat by half.Pour the pasta with the hot water into the colander on top of the shrimp in order to heat the shrimp. Drain. Transfer the shrimp and pasta mixture into the pan of sauce and mix. When heated through, start mixing in the freshly grated parmesan cheese, until melted. Transfer to serving dish and add the parsley on top for color. Viola! Add more parmesan and enjoy.The exact amount of each ingredient is approximate, so use your own judgment. You may also add the salt and pepper (or exclude entirely) after the dish is prepared</blockquote>

[QUOTE="moreluck, post: 598761, member: 1246"] Rigatoni With Shrimp Ingredients [LIST] [*]8 ounces Rigatoni pasta [*]8 ounces cooked and peeled shrimp [*]1 tbl Extra Virgin Olive Oil [*]3 ounces grated onion [*]4 teaspoons minced garlic (from jar) [*]2 teaspoons oregano (dry) [*]1/2 teaspoon Basil (dry) [*]Salt/peppe --to taste [*]6 tbl heavy cream [*]4 tbl butter (1/2 stick) [*]2 ounces freshly grated Parmesan cheese -- (approx) [*]1 teaspoon parsley [/LIST]Instructions Put the rigatoni on to boil. Ours was dry and took 12 minutes to al dente. We used frozen shrimp that was cooked and peeled with the tails removed. Defrost shrimp in colander with hot water from faucet and leave in colander. Sauce: Saut the onions and garlic for about 6 minutes in the olive oil in a large coated frying pan over medium heat. At this point add the cream, basil, oregano, salt and pepper and butter. Cook until the pasta is done and lower heat by half. Pour the pasta with the hot water into the colander on top of the shrimp in order to heat the shrimp. Drain. Transfer the shrimp and pasta mixture into the pan of sauce and mix. When heated through, start mixing in the freshly grated parmesan cheese, until melted. Transfer to serving dish and add the parsley on top for color. Viola! Add more parmesan and enjoy. The exact amount of each ingredient is approximate, so use your own judgment. You may also add the salt and pepper (or exclude entirely) after the dish is prepared [/QUOTE]

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