Ingredients
• 4-6 qt. Water
• 1/2 tsp. Salt
• 2 tbsp. Olive oil
• 16 oz. Rigatoni pasta
• 4 tbsp. Butter, unsalted
• 2 lbs. Shrimp, peeled, deveined
• 2 tbsp. Garlic, minced
• 2 cup Heavy cream
• 2 (14.5 oz.) cans Diced tomatoes
• 1 1/2 cup Grated Parmesan cheese
• 1/2 tsp. Italian seasoning
• 1/2 tsp. Dried basil
• 1/2 tsp. Black pepper
• 1/2 tsp. Salt
Directions
Bring a pot full of 4-6 qt. water to a boil. Add salt, olive oil, and pasta to the pot. Boil for 12 minutes while frequently stirring. Strain pasta and set aside for later.
In a large pan, cook shrimp in butter over medium-high heat until shrimp becomes orange on both sides, about 1-2 minutes on each side. Once cooked, remove shrimp from pan and set aside.
Using the same pan, add garlic and cook for about 30 seconds. Then, add heavy cream, diced tomatoes, grated parmesan cheese, Italian seasoning, dried basil, black pepper and salt. Stir to thoroughly combine. Bring to a boil, then reduce to a simmer.
Simmer for 4-5 minutes or until sauce thickens while stirring frequently.
Add cooked shrimp and pasta back to the pan and stir to combine.
Serve and enjoy.