Lemony Shrimp Rigatoni

Name: Lemony Shrimp Rigatoni with Cream Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 1/2 cup heavy cream; 1 tbsp unsalted butter; 1/4 tsp black pepper, or to taste; 1 tsp fresh parsley, chopped, plus more for garnish; 2 tbsp dry white wine; 4 oz shrimp, peeled and deveined; 2 tbsp fresh lemon juice; 4 oz rigatoni pasta, cooked; 1 tbsp grated Parmesan cheese, for garnish; 1 slice focaccia, for serving

Lemony Shrimp Rigatoni is a creamy Italian-American pasta dish where tender shrimp are poached in a bright sauce of heavy cream, butter, white wine, and fresh lemon juice, then tossed with rigatoni for a restaurant-quality meal in minutes.

🌍Italian-American 🏷️Shrimp rigatoni 🏷️Creamy pasta 🏷️Lemon shrimp pasta 🏷️Pasta Shrimp

🏷️

🏷️Rigatoni

-0:00

mamamilastnonTikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by mamamilastn

-0:00

mamamilastnonTikTok

Ingredients

1/2 cup heavy cream
1 tbsp unsalted butter
1/4 tsp black pepper, or to taste
1 tsp fresh parsley, chopped, plus more for garnish
2 tbsp dry white wine
4 oz shrimp, peeled and deveined
2 tbsp fresh lemon juice
4 oz rigatoni pasta, cooked
1 tbsp grated Parmesan cheese, for garnishoptional
1 slice focaccia, for servingoptional

10 Ingredients

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Instructions

1
In a skillet over medium heat, add the heavy cream and butter to create the base for the sauce.
2
Season the sauce with black pepper and add the chopped fresh parsley.
3
Pour in the white wine and stir to combine.
4
Add the shrimp and fresh lemon juice to the skillet. Allow the shrimp to cook and poach in the sauce.
5
While the shrimp is cooking, briefly reheat the cooked rigatoni in a pot of boiling water.
6
Drain the reheated pasta and add it directly to the skillet with the shrimp and sauce.
7
Stir everything together and let it simmer until the sauce thickens to your desired consistency.
8
Transfer the lemony shrimp rigatoni to a plate.
9
Garnish with a sprinkle of grated Parmesan cheese and more fresh parsley.
10
Serve immediately, with a slice of focaccia on the side if desired.

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Tips & Notes

Pro tips

Zest the lemon before juicing it and reserve some zest to finish the dish for extra brightness and visual appeal.
Don't overcrowd the pan when searing shrimp; cook in batches if needed so they develop a light golden exterior and cook evenly.
Add the lemon juice at the end of cooking to preserve its fresh, acidic bite—heating it too long dulls the flavor.
Toss the cooked pasta directly into the warm sauce rather than plating separately so the rigatoni absorbs the creamy lemon sauce.

Substitutions

Heavy cream → half-and-half or whole milk (sauce will be lighter but still creamy)
Fresh lemon juice → fresh lime juice or white wine vinegar (adjust to taste for acidity)
Dry white wine → chicken or vegetable broth (use same amount; flavor will be slightly earthier)
Parmesan cheese → Pecorino Romano (sharper, saltier alternative)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat with a splash of cream or pasta water to restore sauce consistency.

Common Questions

Can I use frozen shrimp for this recipe?

Yes. Thaw frozen shrimp completely and pat dry before adding to the sauce to ensure even cooking and prevent excess water in the sauce.

What type of white wine works best?

Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino. Avoid oaky or sweet wines, which will overpower the lemon.

Can I make this dish ahead of time?

Cook the pasta and shrimp separately, then combine just before serving. Store the sauce in the refrigerator for up to 2 days and reheat gently over low heat, adding a splash of cream if needed.