Instructions

• Bring a large pot of water to a rolling boil over high heat. Add the 350 g rigatoni and cook for 1 minute less than the time indicated on the package. Before draining, reserve a ladleful of the pasta cooking water, then drain the pasta and set aside.
• While the pasta cooks (or immediately after draining), heat a large pot or deep skillet over medium heat. Add 3 tbsp olive oil.
• Add 3 cloves finely chopped garlic to the oil and sauté, stirring constantly, until fragrant and lightly golden, about 30–60 seconds.
• Add 400 g canned diced tomatoes, 100 ml heavy cream and 100 ml whole milk. Stir to combine, bring to a gentle simmer, and cook 2–3 minutes, stirring occasionally.
• Add 400 g peeled shrimp, 60 g peas, ¼ tsp salt and ½ tsp pepper. Stir and cook until the shrimp are opaque and cooked through, about 3–5 minutes.
• Add the drained rigatoni to the sauce and toss to combine. Cook 1–2 minutes more, stirring, until the sauce thickens and coats the pasta. If the sauce becomes too thick, loosen it with a little of the reserved pasta cooking water.
• Taste and adjust as needed (using only the listed ingredients). Serve immediately.