Bowtie Pasta with Shrimp & Creamy Rosè

4.50 from 2 votes

Bowtie Pasta with Shrimp & Creamy Rosè marries plump, tender shrimp with a creamy sauce, blending tomatoes, heavy cream, and parmesan.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: Bowtie Pasta with Shrimp and Creamy Rosè, creamy shrimp pasta, rose sauce

Servings: servings

Begin by chopping your shallot and garlic then set aside until ready to use.
Pat the shrimp to dry (on both sides) using paper towels.
Bring a large frying pan to medium heat. Add the olive oil and once warm, add the shallot and garlic. Sauté for 1–2 minutes, just until fragrant.
Add the shrimp and season with salt and pepper then fry for 1–2 minutes per side, until pink and cooked through. Remove shrimp from the pan and set aside.
Add the canned crushed tomatoes and the whole leaves of fresh basil.
Sammy's tip: add about 2 tablespoons of water to the can, swirl, and pour into the pan to get all of the remaining tomatoes out.
Bring to a low simmer and let cook for about 20 minutes.
While the tomatoes simmer, cook the rigatoni according to package instructions in heavily salted water. If the pasta is ready early, toss with a drizzle of olive oil to prevent sticking.
After 20 minutes of simmering, add the heavy cream and simmer for an additional 5 minutes. Add salt to taste - start with 1/4 tsp and add more if needed.
Return shrimp to the pan and let simmer briefly until reheated.
Add the cooked pasta to the sauce, toss to combine.
Garnish with fresh basil and parmesan cheese, if desired.