Cooking Instructions

• Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the rigatoni and set it aside.
• In a skillet, heat the olive oil over medium heat. Add the finely chopped garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it brown too much as it can turn bitter.
• Pour in the canned diced tomatoes and stir to combine with the garlic. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together.
• Slowly add the heavy cream and whole milk to the tomato mixture, stirring well. Let it simmer for another 3-4 minutes so that it thickens slightly.
• Add the peeled shrimp to the skillet, stirring gently to coat them in the sauce. Cook until the shrimp turn pink and opaque, about 3-5 minutes.
• Add the peas to the skillet and mix them in. Allow everything to cook together for another minute, then season with salt and pepper to taste.
• Add the drained rigatoni to the skillet, tossing everything together. If the sauce appears too thick, gradually add some reserved pasta water until you reach your desired consistency.
• Serve the Shrimp and Pea Rigatoni hot, garnished with fresh herbs or a sprinkle of grated cheese if desired. Enjoy the delightful explosion of flavors in every mouthful!