Shrimp rigatoni

Chef William Eick
Matsu, Oceanside

“Pasta is my go-to thing for home cooking. This one is really simple, can be made very quickly and provides restaurant-level depth," says chef William Eick.

Ingredients

8 oz. rigatoni
1 tbsp. canola or grapeseed oil, for frying
4 whole tiger prawns (or any shrimp, 21 to 25 size)
1 tbsp. tomato paste
2 cups heavy cream
1/4 cup sun-dried tomatoes
1/4 cup Parmesan cheese
2 cups fresh spinach
Sea salt, to taste

Instructions

Boil rigatoni in salted water until al dente.

Meanwhile, sear prawns in oil in a pan over medium heat until cooked through, about 2 to 3 minutes each side. Remove prawns from pan.

In the same pan, add tomato paste and stir until fragrant. Add cream, cooked rigatoni, sun-dried tomatoes and Parmesan cheese. Reduce until thickened, then turn off heat.

Add spinach and stir until wilted. Season to taste with salt.

Serves 4 to 6