Rigatoni With Shrimp, Calamari And Basil Recipe

Name: Rigatoni With Shrimp, Calamari And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound uncooked large shrimp, peeled, deveined, divided; 14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided; 12 ounces rigatoni pasta; 6 tablespoons extra-virgin olive oil, divided; 3 cups thinly sliced leeks (white and pale green parts only; about 3 large); 3 large garlic cloves, thinly sliced; 1/4 teaspoon dried crushed red pepper; 1 8-ounce bottle clam juice; 1/3 cup frozen peas, thawed; 4 tablespoons butter, divided; 1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving); 3/4 cup thinly sliced fresh basil, divided

Servings: persons

1 pound uncooked large shrimp, peeled, deveined, divided
14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
12 ounces rigatoni pasta
6 tablespoons extra-virgin olive oil, divided
3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 8-ounce bottle clam juice
1/3 cup frozen peas, thawed
4 tablespoons butter, divided
1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
3/4 cup thinly sliced fresh basil, divided

1
Place half of shrimp in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl.
2
Coarsely chop remaining shrimp and calamari; place in processor. Using on/off turns, blend until shrimp mixture is finely chopped. Transfer to another medium bowl.
3
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
4
Meanwhile, heat 5 tablespoons oil in large skillet over medium-high heat. Add leeks, garlic, and crushed red pepper; saute until leeks are tender but not brown, about 5 minutes. Add chopped shrimp mixture; stir until shrimp and calamari are just opaque, about 2 minutes. Add clam juice and peas; simmer until flavors blend, about 3 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Set sauce aside; cover to keep warm.
5
Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add reserved whole shrimp and saute 2 minutes. Add calamari rings to shrimp; sprinkle with salt and pepper and saute until just opaque, about 2 minutes longer. Remove from heat.
6
Drain pasta; return to same pot. Add chopped shrimp and calamari sauce, 1/2 cup cheese, and 1/2 cup basil and toss to blend.
7
Divide pasta among 4 bowls. Top each serving with sauteed shrimp mixture; sprinkle with remaining 1/4 cup basil. Pass additional cheese separately and serve.

919

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound uncooked large shrimp, peeled, deveined, divided, 14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided, 12 ounces rigatoni pasta, 6 tablespoons extra-virgin olive oil, divided, and more.

Yes, Rigatoni With Shrimp, Calamari And Basil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Shrimp, Calamari And Basil

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