Garlic cream shrimp with rigatoni

Total Time
30 min
15 min
15 min
This recipe offers you an elegant dinner that's made in only a few minutes, with minimum mess needing clean up afterwards. It's hard to create an easier shrimp dish than this one. In it, wine and sour cream are stirred together to make a delicious sauce for blanketing the pasta and shellfish. If you don't have time to peel and devein your shrimp, buy them already cleaned. Only use about 1 pound to accommodate for the weight of the peels. Scallions and parsley are the perfect topping, but you could also add some minced fresh basil for a bright kick.


Uncooked rigatoni

12 oz

Uncooked onion(s)

1 medium, chopped


3 medium clove(s), minced

Sweet red pepper(s)

1 large, chopped

Reduced-fat sour cream

4 Tbsp

Table wine

¼ cup(s), white, dry

Uncooked shrimp

1 pound(s), medium, flesh only or 2 lbs, peeled and deveined

Uncooked scallion(s)

4 medium, chopped

Fresh parsley

2 Tbsp, chopped


  1. Cook rigatoni according to package directions. Drain and set aside.
  2. Coat a nonstick pan with cooking spray, heat and add onions, garlic and pepper. Cook for 2 minutes, lower heat and stir in sour cream and wine. Add shrimp and cook until pink.
  3. Stir in rigatoni, scallions and parsley and warm through.