Monday, June 20, 2011

Creamy Shrimp Rigatoni with Tomato and Zucchini

Creamy Shrimp Rigatoni with
Tomato and Zucchini

Many of the readers of this blog have told me that they can't get enough of the shrimp recipes that I post.  We love shrimp.  There are so many fun and delicious ways to prepare it.

This is a recipe I prepared back in April but never got to publish.  It's a perfect summertime pasta dish - especially when you add the fresh herbs!

To make the pasta creamy, I used Philadelphia Savory Garlic Cooking Crème.*  As a result of using the cooking crème, I used less olive oil than called for in similar recipes that I have seen.  

Remember from my previous posts, there are only 25 calories per tablespoon in this cooking crème.  There are approximately 101 calories in tablespoon of butter and 119 calories in a tablespoon of Olive Oil. 

Of course – YES -  I know the health benefits of olive oil!  When you are watching your weight, every calorie counts, too.

What you need -

½ lb. Rigatoni Pasta, cooked one minute under package directions in salted water

1 ½ tablespoon Olive Oil (reserve ½ tablespoon)
2 medium Zucchini, chopped
½ lb. fresh large Shrimp, cleaned but shell on
1 teaspoon Old Bay® Seasoning
1 tablespoon Butter
¼ teaspoon Crushed Red Pepper (more or less to taste)
2 fresh medium sized Tomatoes, seeded and chopped
Freshly ground black Pepper, to taste
1/4 cup dry White Wine
1 ladle starchy Salted Cooking Water from pasta
3 oz. (about 1/3 container) Philadelphia® Brand Savory Garlic Cooking Crème
2 Tablespoons fresh Basil, torn
1 teaspoon fresh Oregano, chopped
Grated Parmesan Cheese, for tossing at the end, to taste

Cook pasta per package directions in salted water; under-cook by one minute.


In a large skillet, add one tablespoon Olive Oil to pan.  Toss Zucchini an shrimp in Old Bay® seasoning.   Sauté zucchini for three minutes, over medium heat, so that it begins to brown up and soften.   Add shrimp in shells to pan.  Add butter and red pepper.  Continue cooking for three minutes, until shrimp begins to turn pink.

Remove shrimp and zucchini from pan.  Reserve in a bowl.


Add remaining ½ tablespoon of olive oil, tomatoes, pepper, white wine and cooking liquid.  Braise for two minutes. 

Add cooking crème and stir. 


Toss in pasta, fresh herbs and Parmesan cheese.  Serve immediately.   

*Not a paid endorsement and no product was supplied to blogger.
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