Rigatoni with Shrimp & Zucchini Ragù
plus Parmesan Cheese
- Wheat
- Shellfish
- Milk
Trying to get in more veggies at dinner? We’ve got just the thing! You’ll grate zucchini and swirl the shreds into an Italian-seasoned tomato sauce. The mild veg merges into the beefy sauce without changing the flavor—the perfect way to sneak in some green! The creamy ragù is tossed with rigatoni and sprinkled with Parmesan for a delicious quick-to-the-table dinner.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1 unit
Tomato Paste
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Zucchini
4 tablespoon
Cream Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
1 clove
Garlic
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp*, shallot, Italian Seasoning, a big pinch of salt, and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
Add tomato paste to pan. Cook, stirring, until tomato paste is well combined, 1-2 minutes. Stir in garlic, zucchini, and a big pinch of salt. Cook, stirring, until zucchini is tender, 2-3 minutes.
Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle from pot if pasta is still cooking), and ½ tsp sugar (⅔ cup pasta cooking water and 1 tsp sugar for 4 servings). Simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.
Add tomato paste to pan. Cook, stirring, until tomato paste is well combined and beef is cooked through, 1-2 minutes. Stir in garlic, zucchini, and a big pinch of salt. Cook, stirring, until zucchini is tender, 2-3 minutes.
Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta isn’t finished cooking yet), and ½ tsp sugar (⅔ cup pasta cooking water and 1 tsp sugar for 4 servings). Simmer until sauce has slightly thickened, 1-2 minutes. Season with salt and pepper. TIP: If you’ve got some on hand, add a pinch of chili flakes for a spicy kick.
Reduce heat to medium low. Stir drained rigatoni, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce until combined. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide pasta between plates or bowls. Top with remaining Parmesan and serve.
