Pesto Cauliflower and Shrimp Rigatoni

Pasta and cauliflower make great bedfellows, especially under a comforter of a creamy pest ricotta sauce. Topped with sweet and slightly smokey garlic shrimp, this dish is sure to please.

1/2 lb good fresh ricotta (I used Trader Joe’s)

1/4 cup pesto (I used home made)

1/2 lb rigatoni pasta

1/2 head cauliflower, cut into small flowerets

2 Tbsp butter plus 1 Tbsp olive oil

1/2 lb medium shrimp, peeled and deveined

Dash Spanish Pimenton smoked paprika, to taste

2 cloves garlic, finely minced

For garnish:

Shredded Parmigiana cheese

Crushed red pepper flakes to taste

Bring a medium pot of very well salted water to a boil for the pasta. Cook the pasta until just a minute or so before al dente. Add the cauliflower and cook another minute.

Meanwhile, whisk together the ricotta and pest in a small bowl.

Melt the butter in the olive oil in a medium skillet. Season the shrimp with a dash of salt, pepper and paprika. Tip the shrimp and the garlic into the skillet and cook over high heat for 1-1/5 minutes, without turning the shrimp. Using tongs, flip each shrimp and cook over low heat another 45-60 seconds.

Shake the shrimp and garlic watching not to burn the garlic. Remove shrimp from skillet and keep warm

Reserve a cup of pasta cooking water and drain the pasta when al dente.

In a large bowl, fold together the pasta mixture and the pesto sauce and turn into a serving disk. Adjust the sauce consistency with the pasta cooking water if necessary, to taste. Top with the shrimp and drizzle any cooking liquids remaining, over everything. Garnish with Parmigiana cheese and crushed red pepper flakes to taste.

Serves 4.

Comments

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