Past Recipes
Shrimp Rigatoni

Shrimp Rigatoni with Mascarpone-Tomato Sauce, Garlic Breadcrumbs, and Basil

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Herb-seared shrimp and rigatoni are tossed in a rich "pink sauce" made with crushed tomatoes and tangy mascarpone—plus, we're sending you crushed red pepper if you feel like turning up the heat. It's all sprinkled with garlicky toasted breadcrumbs, fresh basil, and Parmesan for a satisfying balance of color and texture in every forkful.

  • Stovetop Only
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 950
  • Protein 47g
  • Total Carb 120g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/8 ounce
    • basil
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • rigatoni
    • 8 ounces
    • rigatoni
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • shrimp
    • 10 ounces
    • shrimp
  • Italian dried herb blend
    • 2 teaspoons
    • Italian dried herb blend
  • crushed tomatoes
    • 1 can
    • crushed tomatoes
  • mascarpone cheese
    • 4 ounces
    • mascarpone cheese
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese

What You’ll Need

  • eggs
  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium high-sided pan
  • aluminum foil


Crustacean Shellfish, Milk, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium, 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. Peel onion, halve, and thinly slice. Mince garlic.

  2. Toast garlic breadcrumbs

    Toast garlic breadcrumbs

    Heat 1 tablespoon olive oil in a medium 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. Boil rigatoni and tomatoes

    Boil rigatoni and tomatoes

    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, ¼ teaspoon salt, and black pepper as desired.

  4. Sear shrimp

    Sear shrimp

    Return pan from breadcrumbs to medium-high heat with 2 teaspoons 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. Make tomato sauce

    Make tomato sauce

    Return pan from shrimp to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add onion 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 half of mascarpone.

  6. Plate shrimp rigatoni

    Plate shrimp rigatoni

    Taste mascarpone-tomato sauce and season with ½ teaspoon salt and black pepper. Add rigatoni and tomatoes to pan with sauce, along with crushed red pepper, and toss to coat. Divide rigatoni between serving bowls, then top with shrimp. Garnish with Parmesan, garlic breadcrumbs, and basil. Enjoy!

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