Rigatoni with Mushroom and Shrimp

Written by Published on in Pasta, Seafood

I can never get enough Pasta.

Fact – nobody in my house ever says “Basta!” (That’s Enough!) when it comes to Pasta.

With so many noodle types and variations in preparation – cheese, meats, sauces, one can never run out of options. Options are good….I like options.

And speaking of options, this recipe is a no cheese Pasta, so it’s a lighter pasta dish. The ingredients are a mixture of fresh (herbs,mushroom) and frozen (shrimp,peas) but feel free to use all fresh ingredients if you have it. White wine, butter and olive oil add to the flavor and depth, and form the sauce for the pasta. And as for the noodle type….we’re using Rigatoni.

Simple ingredients, quick preparation…it really is an easy Rigatoni Recipe. Perfect if you’re preparing dinner on a weeknight, yet sophisticated enough for entertaining guests. This just might be one of my best pasta recipes.

Jump to Recipe

Picking Mushrooms

For this recipe I used 3 types of mushrooms, Oyster, Cremini and Shiitake. I wasn’t kidding when I said I like options. But, If you can’t get all three, don’t fret. Use what you have access to. Portabella and Porcini would work nicely in this one too. Whatever you choose just know that the earthy flavor and meaty mushroom texture will work beautifully with the other ingredients.

Cooking With Wine

Cooking with wine is fairly simple…just remember 3 things:

  • Cook with wine that you don’t mind drinking
  • Must drink wine while cooking (optional…but strongly suggested, just saying)
  • Wine to be enjoyed with meal

Okay, now that we got that outta the way it’s time for a REALLY IMPORTANT TIP:

For this dish use a dry, crisp white wine. Sweet wine should be avoided. The acidity and crispness of the wine is meant to balance the flavors and complement the ingredients.

For this recipe I used a Spanish White Wine that worked quite well.

A safe bet is to use Sauvignon Blanc or Pinot Grigio. Chardonnay could work as well but I’d suggest using an unoaked Chardonnay for this dish. Now you’re probably asking yourself…what the heck is this unoaked thing about?

Well…lemme break it down for you.

Oaked and Unoaked

“Oaked” Wine = aged or matured in oak barrels. Ageing Chardonnay in oak barrels produces a richer wine.

“Unoaked”Wine = no oak barrels, and its crisp and dry in comparison to it’s rich creamy oaked sibling. Bottom line …..go unoaked if you’re using Chardonnay for this one.

So, if you like adventure…(c’mon, we all kinda do don’t we?) cooking and experimenting with wine beats bungee jumping any day!

Whatever wine you choose, just add it to the pot, let it bubble away and do its thing.

The wine combines with the butter, olive oil and herbs to create a deliciously light pasta sauce. The sauce also serves as somewhat of a poaching liquid for the shrimp. The mushrooms soak up all that flavor too….and the peas add a little sweetness to the dish. Yep! It’s definitely one of my best pasta recipes.

You really get a balanced bite….and a bit of yummy with every fork full.

Full Demo Video

My Recipe

Rigatoni with Mushroom and Shrimp
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Rigatoni with Mushroom and
Shrimp

Recipe by Amelia Does DinnerCourse: Pasta, SeafoodDifficulty: Easy
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • 1 pk. (500g) Rigatoni

  • 1lb (roughly 16-20 Shrimp (Uncooked & de-veined)

  • 1 cup green peas

  • 1/2 cup chopped green onion

  • 1 cup chopped parsley

  • 1/4 cup olive oil

  • 1/4 cup butter

  • 1 cup white wine*

  • Salt and Pepper to taste

  • Salt (good pinch) for pasta water

Directions

  • Prepare the pasta water. In a large pot add water and salt and bring to a boil. Add pasta and follow cooking time for al dente.*
  • Chop the mushrooms, herbs and set aside.
  • Wash the shrimp with cool/cold water and set aside.
  • On medium high heat add the oil and butter to a pan.
  • Add the herbs and cook for 30secs to 1 min.
  • Add the chopped mushrooms and toss to coat. Continue cooking mushrooms on medium high heat for a few mins.
  • Season with salt and black pepper.
  • Add the wine, and cook for a few mins. until the liquid has slightly reduced and is bubbling.
  • Add the shrimp and peas. Cook covered for a couple mins or just as the shrimp turns pink.
  • Uncover, and add the pasta directly to the shrimp mushroom pot.
  • Toss and serve hot.

Recipe Video

Notes

  • WINE – Use a dry crisp white for best results
  • PASTA – I added the pasta directly from the pasta pot to the mushroom pot. Alternatively you could strain the pasta and reserve a couple tablespoons pasta water to add to your sauce. This helps to slightly thicken the sauce as well as add flavor to the dish.
  • OPTIONAL GARNISH – A drizzle of good olive oil and a sprinkle of fresh parsley can be added when plating.

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