Shrimp Oreganata over Rigatoni with Sauteed Spinach
“Indulge in a culinary adventure with this exquisite dish of Shrimp Oreganata over Rigatoni with Sauteed Spinach. Succulent colossal shrimp, delicately seasoned with oregano and garlic-infused breadcrumbs, are nestled atop a bed of al dente rigatoni pasta.
Accompanied by sauteed spinach and bathed in a luxurious sauce of white wine, chicken stock, and butter, this dish is a symphony of flavors and textures that will tantalize your taste buds.Perfect for a special dinner occasion or a gourmet weeknight meal, this recipe promises to elevate your dining experience to new heights.
Prepare to savor each bite of this delectable seafood masterpiece, accompanied by the vibrant freshness of sauteed spinach and the comforting warmth of perfectly cooked rigatoni. Bon appetit!”
Shrimp Oreganata over Rigatoni with Sauteed Spinach
Ingredients:
1.5 pound colossal shrimp cleaned, shells removed, and deveined – size U12-15
salt and pepper to taste
3 tablespoons extra virgin olive oil
3/4 cup low sodium chicken stock
1/4 cup dry white wine
1 large lemon cut into wedges
6 tablespoons unsalted butter cubed
3/4 pound rigatoni
For the seasoned breadcrumbs
1/3 cup breadcrumbs
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
6 cloves garlic minced
2 tablespoons Parmigiano Reggiano grated
2 tablespoons flat-leaf Italian parsley minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt
Instructions:
Prepare linguine noodles according to package directions.
Cook to al dente.
Drain the pasta.
For the seasoned breadcrumbs
In a large pan saute the garlic in the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant.
Add all of the remaining breadcrumb ingredients and mix well.
Turn off the heat and set aside.
For the shrimp
Preheat oven to 425f. Set a rack in the middle and the other rack near the top of the oven.
Pat the shrimp very dry then season with salt and pepper to taste.
In an oven safe baking dish or large pan arrange shrimp with tails pointing up. Distribute the breadcrumbs on top of the shrimp.
Pour the wine and chicken stock around the shrimp. Sprinkle the cubed butter all over the shrimp and into the sauce. Drizzle 1-3 tablespoons of extra virgin olive oil all over the breadcrumbs.
Bake for 10 minutes or until the shrimp are cooked through.
After ten minutes, move the baking dish to the top rack and broil for 1-2 more minutes or until nice and brown. Remove shrimp from the oven and plate with lemon wedges. Spoon the sauce onto plates and serve with crusty bread to mop up all of the butter sauce.
Enjoy!
Notes:
Shrimp Preparation: Ensure the shrimp are patted dry before seasoning to promote browning and prevent excess moisture in the dish.
Breadcrumbs Consistency: Adjust the amount of olive oil in the breadcrumb mixture to achieve the desired texture. The breadcrumbs should be moist but not overly soggy.
Shrimp Arrangement: Arrange the shrimp with the tails pointing up to create an attractive presentation and allow for even cooking.
Sauce Distribution: Ensure the wine and chicken stock are evenly distributed around the shrimp to prevent them from drying out during baking.
Butter Incorporation: Evenly distribute the cubed butter over the shrimp to ensure each bite is infused with rich, buttery flavor.
Broiling Technique: Monitor the shrimp closely during broiling to prevent burning and achieve a golden-brown crust on the breadcrumbs.
Serving Suggestions: Serve the dish with lemon wedges for a refreshing citrus flavor and crusty bread to soak up the flavorful butter sauce.
Pasta Pairing: Rigatoni pasta provides a hearty base for the shrimp, but you can use any pasta shape you prefer or have on hand.
Wine Pairing: Pair this dish with a dry white wine such as Pinot Grigio or Sauvignon Blanc to complement the flavors of the shrimp and sauce.
Garnish: Garnish the dish with minced parsley or additional grated Parmigiano Reggiano for a touch of freshness and flavor.
Nutrition Information:
Calories: 600 | Protein: 35 grams | Carbohydrates: 45 grams | Fat: 30 grams | Fiber: 4 grams | Sodium: 800milligrams
Frequently Asked Questions:
Can I use a different type of pasta instead of rigatoni?
Absolutely! Feel free to use your favorite pasta shape or whatever you have on hand.
Linguine, spaghetti, or penne would work well too.
Can I use smaller shrimp instead of colossal shrimp?
Yes, you can use smaller shrimp if you prefer.
Just adjust the cooking time accordingly to ensure they’re cooked through.
Can I substitute vegetable broth for chicken stock to make it vegetarian?
Definitely! Vegetable broth can be used instead of chicken stock for a vegetarian version of this dish.
Can I use fresh breadcrumbs instead of store-bought?
Absolutely! Fresh breadcrumbs can add a nice texture to the dish.
Simply pulse some bread slices in a food processor until you get breadcrumbs of your desired consistency.
How do I know when the shrimp are cooked through?
The shrimp should turn pink and opaque when they’re cooked through.
Make sure not to overcook them to prevent them from becoming tough and rubbery.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the components ahead of time and assemble them just before baking.
This can save time, especially if you’re entertaining guests.
What can I serve alongside this dish?
This dish pairs well with a simple green salad, garlic bread, or roasted vegetables.
It’s also delicious on its own as a complete meal.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Reheat gently in the oven or microwave before serving.
Can I freeze this dish?
While it’s not recommended to freeze dishes with pasta as they can become mushy upon thawing, you can freeze the shrimp mixture separately and serve it over freshly cooked pasta when ready to eat.
Can I adjust the spice level of the dish?
Absolutely! Feel free to adjust the amount of crushed red pepper to suit your taste preferences.
You can also omit it altogether if you prefer a milder flavor.