Hello! Hannah here…Annie’s daughter, if you haven’t “met” me yet. I have a few other recipes on my mom’s blog, so be sure to check them out. I’m sure you’ll like them.

I love cooking and making up my own recipes. This is one of them. Pasta is one of my favorite foods, and I think this is the best one I’ve made so far, if I do say so myself. It has a creamy, tomatoey, cheesy sauce with savory, buttery shrimp. Rigatoni is my pasta of choice; I love the ridges in them, and I especially love when the tubes get filled with the delicious sauce…..so good!

Alright, let’s get down to it, shall we?

Scroll all the way to the bottom of this post for my full, printable recipe.

Ingredients:

1 lb Rigatoni pasta

Sauce:

• 1 lb container cherry or grape tomatoes

• 3-5 whole garlic cloves, peeled

• 1 teaspoon kosher salt

•  teaspoon red pepper flakes

• 1/4 cup olive oil

• 1 teaspoon Italian seasoning

• 1 tablespoon fresh Basil

• 1 5.2-oz block Boursin brand garlic and herb flavored Gournay cheese

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

Shrimp:

• 1 pound raw shrimp, peeled and deveined

• 4 teaspoons Old Bay seasoning

• 1 teaspoon garlic powder

• 1 teaspoon red pepper flakes 

• 1 tablespoon olive oil 

• 4 tablespoons unsalted butter

Garnish:

• Chili garlic oil, optional

• Fresh basil

• Grated Parmesan cheese

Directions:

Preheat the oven to 425° F.

Place the tomatoes and garlic in a 9 x 13 pan. If the tomatoes are on the larger side, cut them in half or even quarter them.

Add the olive oil, salt, red pepper flakes, Italian seasoning, and basil.

Stir the tomato and garlic mixture then place the Boursin cheese in the center.

This is what Boursin cheese looks like. You can find it in most grocery stores.

Bake for 20-25 minutes or until the tomatoes have softened. This is what it will look like after it’s done baking. We’ll get back to this later.

I’m a fan of multi-tasking.

While the tomatoes are baking in the oven, start cooking the pasta. Drain and set aside when done (do NOT coat the pasta in oil).

Next, start cooking the shrimp.

If using larger shrimp, cut into 1-inch pieces. You can leave smaller shrimp whole. Place the shrimp in a medium pan along with the old bay seasoning, garlic powder, red pepper flakes, and olive oil.

Cook over medium heat, just until the shrimp is no longer translucent.

Add the butter and reduce heat to low.

Cook until the butter is melted then remove the pan from the heat. That buttery sauce is going to add so much flavor to the pasta sauce! Set aside.

The tomatoes should be done right about now. Once the tomatoes are out of the oven, lightly mash the tomatoes and garlic with the back of a cooking spoon. I’m also a fan of not dirtying more dishes or utensils than I have to, so just use the same spoon you used to cook the shrimp.

Mix everything together; this is the start of the sauce. Gosh, this looks (and tastes) so good already.

Add the heavy cream.

Add in the shrimp (and all that buttery goodness), pasta, and Parmesan cheese.

Stir to combine.

Serve with more Parmesan cheese and basil.

Optional: Drizzle a spoonful of chili oil.

This is the chili oil I used. You can use any brand you like.

Enjoy!

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