Creamy Shrimp Rigatoni with Sweet Corn on the Cob
Indulge in a savory blend of shrimp, rigatoni pasta, and creamy sauce paired with sweet corn on the cob. A comforting and satisfying meal perfect for any occasion.
ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb rigatoni pasta
- 4 ears of corn, husked
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
steps
- 1.
Boil a large pot of water and cook pasta according to package instructions. Drain and set aside.
- 2.
Heat olive oil in a pan over medium heat. Add garlic and cook until fragrant.
- 3.
Add shrimp to the pan and cook until pink and cooked through. Remove shrimp and set aside.
- 4.
In the same pan, add heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
- 5.
Add the cooked pasta and shrimp to the sauce, tossing to combine.
- 6.
Grill corn on the cob over medium heat, rotating occasionally until charred and cooked through.
- 7.
Serve the creamy shrimp rigatoni alongside the grilled corn on the cob. Season with salt and pepper.
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