Spicy Shrimp Rigatoni

 Recipe created by Chef Pam Smith

3 lb Barilla Rigatoni Pasta
3 pound large or medium fresh shrimp peeled, deveined, and butterflied
4 ½ tablespoons Caribbean or blackening spice
3 Tbl extra virgin olive oil
1 ½ red onion, cut in thin sliced
3 yellow pepper, cut in slices
12 to 18 garlic cloves, sliced
1 ½ cup sun-dried tomato, diced fine
1 ½ cup favorite liquor spirit
6-14 oz cans diced tomatoes, juice separated and reserved
3 cup lower sodium chicken broth
sea salt for pasta water
1 ½ pound asparagus with woody ends removed, cut in slices on bias angle
1 ½ cup goat cheese, crumbled
1 ½ cup basil, freshly chopped
1 ½ cup pine nuts, toasted
fresh basil leaves, or garnish
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. Season the shrimp with Caribbean or blackening spice blend.
  2. Heat olive oil in a large nonstick sauté pan on medium high. Add seasoned shrimp, and cook 2-3 minutes over medium high heat. Turn shrimp, cook until light opaque, about another minute, remove and set aside.
  3. Add onion and pepper to the same pan, lightly sauté 2 minutes. Add garlic and sun dried tomato, sauté 30 more seconds. Add your “favorite spirit,“ cook one more minute. Add diced tomatoes, cook two more minutes. Add chicken stock and reserved juice from tomatoes, and bring to a boil. Simmer five more minutes, allowing sauce to slightly reduce.
  4. While sauce is cooking, cook Barilla Rigatoni Pasta according to the printed instructions on the box.
  5. Drain the pasta, do not rinse, add to sauté pan with the sauce.
  6. Add asparagus, reserved shrimp and chopped basil, and cook over medium heat to warm shrimp for 1-2 minutes. Turn off and add most of the goat cheese, crumbled in, and half of the pine nuts, and stir well.
  7. Serve in a large pasta bowl. Garnish with fresh basil leaves, remaining pine nuts and crumbled goat cheese.