What's Cooking: Rigatoni with rock shrimp
Stephen Gallagher, of The Trattoria
in St. James, shows News 12's Lily Stolzberg how to make rigatoni with rock shrimp.
Yield 6 servings
1 pound of dry rigatoni pasta
1 ½ pounds of rock shrimp, cleaned of shells and deveined
8 cloves of garlic, thinly sliced
2 tablespoons of Calabrian chilies chopped
1 cup of dry white wine
1 oz. of chopped basil
2 pounds of mixed cherry tomatoes, halved
½ cup toasted garlic breadcrumbs for garnish
In a large pot, heat 2 tablespoons of olive oil. Season shrimp with salt and pepper.
Sauté shrimp over medium to high heat for two minutes. As shrimp begin to brown add garlic and chilies, and sauté for one minute. Add white wine and stir, making sure nothing has stuck to the bottom of the pot. Add tomatoes and cook until they begin to burst. Season with salt and pepper.
Meanwhile, cook rigatoni in boiling water according to the package directions until tender yet al dente. Drain pasta and add to shrimp. Toss over high heat add basil and divide evenly amongst 6 bowls. Top with breadcrumbs and serve immediately.