Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.
Long weekend, short week! Chances are you (unofficially) kicked off summer this weekend on the beach, around a barbecue, at the park, or anywhere other than the supermarket. Have no fear, this speedy, pantry-friendly pasta is here to save the day!
¼ ounce basil
2 yellow onions
3 cloves garlic
¼ cup panko breadcrumbs
1 pound rigatoni
¾ pint grape tomatoes
1¼ pounds shrimp
1 tablespoon Italian dried herb mix
2 15-ounce cans crushed tomatoes
4 ounces mascarpone cheese
½ teaspoon crushed red pepper
2 ounces grated Parmesan cheese
Helping hands can tear the basil in Step 1. Then, put them in charge of garnishes—to sprinkle the breadcrumbs, Parmesan, and basil over the final plates in Step 6.
1. Bring a large, covered pot of water to a boil over high heat—covering the water helps it boil faster. Rinse all produce. Roughly chop or tear basil leaves, discarding stems (see recipe tip). Peel onions, halve, and thinly slice. Mince garlic.
2. Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add breadcrumbs, half of garlic, ⅛ teaspoon salt, and black pepper as desired. Cook, stirring frequently to prevent burning, until golden, 2–3 minutes. Transfer garlic breadcrumbs to a plate and set aside. Reserve pan, off heat, for cooking shrimp.
3. Season boiling water generously with salt. Stir in rigatoni and cook for 8 minutes. Then, add whole grape tomatoes and continue cooking until rigatoni is al dente and tomatoes soften and begin to burst, 4–5 minutes more. Drain rigatoni and tomatoes, and set aside. Meanwhile, pat shrimp dry with paper towel and season all over with half of Italian herb blend, ¾ teaspoon salt, and black pepper as desired
4. Return pan from breadcrumbs to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4–6 minutes total. Using a slotted spoon to leave excess moisture behind, transfer shrimp to a bowl and cover loosely with foil to keep warm. Wipe pan clean for the next step.
5. Return pan from shrimp to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add onions and sauté, stirring, until softened, about 4 minutes. Add remaining garlic and remaining Italian herb blend and sauté until fragrant, 1 minute. Stir in crushed tomatoes and simmer until flavors have melded and sauce is thickened, 3–5 minutes more. Remove pan from heat. Stir in mascarpone.
6. Taste mascarpone-tomato sauce and season with ¾ teaspoon salt and black pepper. Add rigatoni and tomatoes to pan with sauce, along with crushed red pepper, and toss to coat. Divide rigatoni among serving bowls, then top with shrimp. Garnish with Parmesan, garlic breadcrumbs, and basil. Enjoy!
Cooking for a smaller crowd? Check out the 2-serving version of this recipe.
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