One Pot Creamy Mushroom and Shrimp Rigatoni with Asparagus

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is budget-friendly and still provides protein.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a cost-effective substitute.

Cut mushrooms into fairly thin bite-sized pieces, leaving some larger pieces for texture variation.

Grate three cloves of garlic into a fine paste using a box grater or microplane, and chop any leftover larger pieces.

Heat a large pan on the stove and add shrimp, seasoning with salt and pepper.

Cook shrimp until 75-80% done, then remove from the pan and set aside to avoid overcooking.

In the same pan, add mushrooms and asparagus, cooking for about 3 to 5 minutes until they retain some bite.

Add a splash of white wine to deglaze the pan and season with salt and pepper.

Remove mushrooms and asparagus from the heat once cooked, and set aside.

Add enough stock to the pan to cover the pasta, then add the Mesi rigatoni and half a cup of cream.

Bring the mixture to a boil, stirring occasionally to ensure pasta is covered.

While the pasta cooks, chop the shrimp into smaller bite-sized pieces.

Once the pasta has simmered for about 12 minutes, check for liquid; if too much remains, pour some off.

Reintroduce the mushrooms, asparagus, and chopped shrimp to the pasta.

Add a sprinkling of parsley and one tablespoon of butter to the mixture, stirring to combine.

Sprinkle in some parmesan cheese and mix until the sauce reaches a creamy texture.

Serve with additional parmesan on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens