Creamy Shrimp Rigatoni with Garlic & Parmesan is the kind of comforting pasta dinner that makes everyone want seconds. Tender rigatoni is tossed in a rich, velvety garlic Parmesan cream sauce, then combined with juicy, buttery shrimp for a restaurant-style meal you can easily make at home.
The sauce clings to every piece of pasta, bringing together the savory flavor of freshly minced garlic, the richness of heavy cream, and the delicious nuttiness of Parmesan cheese. A touch of Italian seasoning, freshly cracked black pepper, and a sprinkle of parsley finish everything beautifully.
Best of all, this recipe comes together in about 35 minutes, making it perfect for busy weeknights, cozy family dinners, or a special meal when you’re craving something creamy and satisfying without spending hours in the kitchen.
Why You’ll Love This Creamy Shrimp Rigatoni
- Rich and creamy sauce: Parmesan and heavy cream create a smooth, flavorful sauce that coats every bite.
- Juicy garlic butter shrimp: Perfectly seasoned shrimp add a delicious seafood flavor.
- Easy weeknight dinner: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Restaurant-style flavor: It tastes like something you’d order at your favorite Italian restaurant.
- Perfect for pasta lovers: Rigatoni’s ridges and hollow centers hold plenty of creamy sauce.
Ingredients You’ll Need
For the Pasta
- 12 ounces rigatoni pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
For the Creamy Garlic Parmesan Sauce
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water, as needed
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Salt, to taste
- 1 tablespoon fresh lemon juice, optional
For Garnishing
- 2 tablespoons chopped fresh parsley
- Extra freshly grated Parmesan cheese
- Lemon wedges, optional
How to Make Creamy Shrimp Rigatoni with Garlic & Parmesan
1. Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente.
Before draining, reserve about 1/2 cup of pasta water. Drain the pasta and set it aside.
The pasta should still have a little bite because it will finish cooking when tossed with the warm sauce.
2. Season the Shrimp
Pat the shrimp dry with paper towels. This helps them sear nicely instead of steaming in the pan.
Place the shrimp in a bowl and season with paprika, Italian seasoning, salt, black pepper, and optional red pepper flakes. Toss until evenly coated.
3. Cook the Garlic Butter Shrimp
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for about 1–2 minutes per side, depending on their size, until pink, opaque, and cooked through. Transfer them to a plate.
Avoid overcrowding the skillet. If necessary, cook the shrimp in batches to achieve a beautiful golden sear.
4. Sauté the Garlic
Reduce the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter to the same skillet.
Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown too much, as it can become bitter.
Scrape up the flavorful browned bits left from cooking the shrimp. They’ll add extra flavor to the sauce.
5. Make the Creamy Parmesan Sauce
Pour the heavy cream into the skillet and stir in the Italian seasoning and black pepper.
Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 2–3 minutes until slightly thickened.
Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese until melted and smooth.
Add a splash of reserved pasta water if the sauce becomes too thick. Taste and adjust the salt and pepper as needed.
For a little brightness, stir in the optional fresh lemon juice.
6. Toss the Pasta in the Sauce
Add the cooked rigatoni to the skillet and toss gently until every piece is coated in the creamy garlic Parmesan sauce.
Let the pasta simmer gently for 1–2 minutes so it can absorb the flavors. Add more pasta water, a tablespoon at a time, if you want a silkier consistency.
7. Add the Shrimp and Serve
Return the cooked shrimp to the skillet and gently toss everything together until warmed through.
Sprinkle with freshly chopped parsley and extra Parmesan cheese. Serve immediately while the sauce is creamy and the shrimp are tender.
For an extra finishing touch, add a squeeze of lemon juice just before serving.
Tips for the Best Shrimp Rigatoni
- Use freshly grated Parmesan: It melts more smoothly than many pre-shredded varieties.
- Don’t overcook the shrimp: Remove them as soon as they’re opaque and cooked through to keep them tender.
- Reserve pasta water: Its starch helps the sauce cling to the rigatoni and creates a silky texture.
- Keep the sauce at a gentle simmer: Boiling cream too aggressively can make the sauce reduce too quickly.
- Add Parmesan over low heat: This helps prevent a grainy or clumpy sauce.
- Serve immediately: Cream-based pasta sauces thicken as they cool, so enjoy this dish while it’s fresh.
Delicious Variations
Spicy Cajun Shrimp Rigatoni: Replace the Italian seasoning and paprika with Cajun seasoning for a bolder, slightly spicy flavor.
Spinach and Shrimp Rigatoni: Stir in two handfuls of fresh baby spinach during the last few minutes of cooking until wilted.
Sun-Dried Tomato Shrimp Pasta: Add 1/3 cup chopped sun-dried tomatoes to the garlic before pouring in the cream.
Extra Cheesy Rigatoni: Add a little shredded mozzarella along with the Parmesan for an even richer, cheesier sauce.
Lemon Garlic Shrimp Pasta: Add extra lemon zest and a little more fresh lemon juice to balance the richness of the cream.
What to Serve with Creamy Shrimp Rigatoni
This pasta is satisfying on its own, but a few simple sides can make it feel like a complete restaurant-style dinner.
Serve it with warm garlic bread, a crisp Caesar salad, roasted asparagus, steamed broccoli, or a fresh green salad with lemon vinaigrette.
Garlic bread is especially delicious for soaking up any leftover Parmesan cream sauce.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. Penne, fusilli, fettuccine, or shells all work well. Choose a pasta shape that holds the creamy sauce nicely, and adjust the cooking time according to the package instructions.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely, then pat them dry before seasoning. Removing excess moisture helps them sear properly and prevents the sauce from becoming watery.
Can I make this recipe without heavy cream?
You can substitute half-and-half, but the sauce will be thinner and less rich. Keep the heat low and add the Parmesan gradually. Avoid boiling the sauce, as lower-fat dairy can be more prone to separating.
How do I keep the Parmesan sauce smooth?
Use freshly grated Parmesan and add it gradually over low heat. Avoid adding the cheese while the cream is boiling vigorously, and use a little reserved pasta water if the sauce needs loosening.
How should I store leftovers?
Allow the pasta to cool slightly, then refrigerate it in an airtight container within 2 hours of cooking. For the best quality, enjoy within 2 days.
How do I reheat creamy shrimp pasta?
Reheat gently in a skillet over low heat with a splash of milk, cream, or water. Stir frequently until warmed through. Avoid high heat, which can make the shrimp rubbery and cause the sauce to separate.
Can I make this dish ahead of time?
This recipe tastes best freshly made. You can prepare the ingredients and grate the cheese in advance, but cooking the pasta, shrimp, and sauce just before serving gives you the creamiest texture.
Creamy Shrimp Rigatoni with Garlic & Parmesan Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Pasta and Shrimp
- 12 ounces rigatoni pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
For the Sauce
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water, as needed
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Salt, to taste
- 1 tablespoon fresh lemon juice, optional
For Garnishing
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese
- Lemon wedges, optional
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente, reserve 1/2 cup pasta water, and drain.
- Pat the shrimp dry and season with paprika, Italian seasoning, salt, black pepper, and optional red pepper flakes.
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook shrimp for 1–2 minutes per side until opaque and cooked through. Transfer to a plate.
- Reduce the heat to medium. Add the remaining olive oil and 1 tablespoon butter, then sauté the minced garlic for 30–60 seconds.
- Pour in the heavy cream and add Italian seasoning and black pepper. Simmer gently for 2–3 minutes.
- Reduce the heat to low and stir in the Parmesan until smooth. Add reserved pasta water as needed to thin the sauce. Season to taste and add optional lemon juice.
- Add the cooked rigatoni and toss until coated. Simmer gently for 1–2 minutes.
- Return the shrimp to the skillet and toss gently until warmed through.
- Garnish with fresh parsley and extra Parmesan. Serve immediately.
Recipe Notes: Freshly grated Parmesan creates the smoothest sauce. Add pasta water gradually to achieve your preferred consistency. For food safety, cook shrimp until opaque and their internal temperature reaches 145°F (63°C). Refrigerate leftovers promptly and enjoy within 2 days.
