Hands On:

25 minutes

Total Time:

25 minutes

Serves:

Ingredients

½ (16-oz.) pkg. Hy-Vee rigatoni pasta
1 tsp Hy-Vee salt
1 tbsp Hy-Vee unsalted butter
2 garlic cloves, thinly sliced
½ (2-lb.) pkg. frozen shell on, easy-to-peel and deveined raw wild red Argentine shrimp, thawed, peeled and tail removed
⅛ tsp coarsely ground Hy-Vee black pepper, plus additional for garnish
2 tbsp Gustare Vita olive oil
1 cup cherry tomatoes
1 (17.6-oz.) bottle Gustare Vita vodka pasta sauce
1 oz Soirée Asiago cheese, grated (¼ cup), plus additional shaved Asiago for garnish
¼ cup Hy-Vee heavy whipping cream
¼ tsp Hy-Vee cayenne pepper
Chopped fresh chives, for garnish

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Preparation

Bring 4 qt. water to boil; add pasta and salt. Cook, uncovered, for 13 to 15 minutes or until pasta is al dente. Drain; reserve ⅓ cup pasta water. Set cooked pasta aside; keep warm.

Melt butter in large nonstick skillet over medium-low heat. Add garlic; cook for 1 to 2 minutes or until fragrant.

Pat shrimp dry with paper towels. Season with ⅛ tsp. black pepper. Add oil to garlic butter in skillet; heat over medium-high heat. Add shrimp and cherry tomatoes; cook for 2 to 4 minutes or until shrimp reaches 145°, turning frequently. Remove shrimp; set aside. Cook tomatoes for 2 to 4 minutes more or until they begin to blister and split.

Add pasta and reserved ⅓ cup pasta water, pasta sauce, ¼ cup grated Asiago cheese, cream and cayenne pepper to tomatoes in skillet; stir to combine. Return shrimp to skillet; gently stir to combine.

To serve, transfer pasta mixture to a serving bowl. Garnish with chives and additional shaved Asiago cheese and black pepper, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		140
% Daily Value*
Total Fat: 7g		9%
	Saturated Fat: 3g
	Trans Fat: 0g
Cholesterol: 39mg		13%
Sodium: 280mg		12%
Total Carbohydrate: 12g		4%
	Dietary Fiber: 1g	4%
	Sugars: 2g	4%
Protein: 6g		12%