Shrimp Oreganata over Rigatoni with Sauteed Spinach
Shrimp Oreganata over Rigatoni with Sautéed Spinach is a bold yet elegant Italian-American classic that celebrates the natural sweetness of shrimp through bright citrus, garlic, and herbs.
The shrimp are baked until tender beneath a crisp, lemony breadcrumb crust, then finished with a buttery white-wine pan sauce that feels indulgent but balanced.
Served over hearty rigatoni and paired with greens, this dish brings together freshness, richness, and texture—comforting enough for a family dinner, yet refined enough to feel like a special occasion meal.
Why People Will Love Shrimp Oreganata over Rigatoni with Sauteed Spinach Recipe
Restaurant-quality flavor at home: The combination of buttery shrimp, white wine, lemon, and herbs delivers a dish that feels straight from a high-end Italian restaurant.
Perfect balance of richness and freshness: Crisp, garlicky breadcrumbs and bright lemon cut through the butter sauce, keeping the dish indulgent but not heavy.
Irresistible texture contrast: Juicy, tender shrimp paired with crunchy oreganata topping and al dente rigatoni creates a deeply satisfying bite.
Bold Mediterranean aromas: Garlic, oregano, parsley, and olive oil fill the kitchen with an inviting, classic Italian aroma while cooking.
Visually stunning presentation: Colossal shrimp standing upright with golden breadcrumbs make the dish impressive and memorable.
Comforting yet elegant: Hearty pasta and butter sauce provide comfort, while the flavors remain refined and sophisticated.
Crowd-pleasing versatility: Perfect for weeknight dinners, entertaining guests, or celebratory meals without complicated techniques.
Sauce worth savoring: The lemony butter-wine sauce is so good it begs for crusty bread to soak up every last drop.
Key Ingredients:
Colossal shrimp: Naturally sweet and meaty, they stay juicy when baked and provide a luxurious, restaurant-style centerpiece.
Seasoned breadcrumbs: A classic oreganata topping of garlic, olive oil, herbs, and cheese creates a crisp, aromatic crust that contrasts beautifully with the tender shrimp.
Extra-virgin olive oil: Adds fruity richness and helps the breadcrumbs brown evenly while enhancing the Mediterranean character of the dish.
Dry white wine and chicken stock: Together they form a light yet deeply flavorful base for the buttery pan sauce without overpowering the seafood.
Unsalted butter: Melts into the sauce, delivering silkiness and depth that coats the shrimp and pasta perfectly.
Fresh lemon: Bright acidity balances the richness and highlights the natural sweetness of the shrimp.
Rigatoni pasta: Its ridged, tubular shape captures the sauce and breadcrumbs, ensuring bold flavor in every bite.
Expert Tips:
Dry the shrimp thoroughly: Patting the shrimp completely dry before seasoning helps them roast instead of steaming and allows the breadcrumbs to crisp properly.
Use large or colossal shrimp: Bigger shrimp stay juicy in the oven and hold up well to broiling without overcooking.
Season in layers: Lightly season the shrimp, the breadcrumbs, and the sauce separately to build depth without oversalting.
Keep the breadcrumb mixture loose: The breadcrumbs should be lightly coated in oil, not packed, so they toast evenly and stay crisp.
Bake first, broil last: Baking gently cooks the shrimp through, while a quick broil at the end adds golden color and crunch without drying them out.
Watch broiling closely: Shrimp cook fast—1–2 minutes under the broiler is enough to avoid burning the topping.
Finish with lemon at the table: Squeezing fresh lemon just before serving brightens the dish and balances the buttery sauce.
Serve immediately: This dish is at its best when hot, with crisp breadcrumbs and juicy shrimp.
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!
Important Notes When Making Shrimp Oreganata over Rigatoni Successfully
Shrimp cook very quickly: Overcooking will make them rubbery, so remove them from the oven as soon as they turn opaque and firm.
Breadcrumb quality matters: Use fine, dry breadcrumbs rather than fresh bread to achieve a light, crisp oreganata topping.
Do not overcrowd the pan: Arrange the shrimp in a single layer so they roast evenly and the breadcrumbs brown properly.
Balance the liquid carefully: The wine and stock should surround the shrimp, not cover them, to keep the topping crisp.
Broiler timing is critical: A short broil enhances color and texture, but even a few extra seconds can burn the breadcrumbs.
Salt awareness is key: Between cheese, stock, and shrimp, seasoning should be adjusted gradually to avoid oversalting.
Serve immediately for best texture: The contrast between crispy topping and tender shrimp fades if the dish sits too long.
The sauce is part of the dish: Spoon it over the pasta and plate—don’t let that lemon-butter flavor go to waste.
How to Enjoy Shrimp Oreganata over Rigatoni After Cooking
Serve immediately while hot:
This dish is at its peak when the shrimp are juicy and the breadcrumb topping is crisp. Delaying service softens the crust and dulls the flavors.
Plate with intention:
Spoon rigatoni onto each plate first, then top with the shrimp. This allows the pasta to catch the lemony butter sauce and ensures balanced flavor in every bite.
Drizzle generously with pan sauce:
The wine-butter-lemon sauce is essential—spoon it over the shrimp and pasta to add richness, moisture, and depth.
Finish with fresh lemon:
A squeeze of lemon at the table brightens the dish and enhances the natural sweetness of the shrimp.
Add sautéed spinach on the side or beneath:
The mild bitterness of spinach balances the richness of the sauce and adds freshness to the plate.
Use crusty bread wisely:
Serve with warm, crusty bread to soak up every drop of the aromatic pan sauce—often the most memorable part of the meal.
Enjoy the textures mindfully:
Take time to appreciate the contrast between crisp breadcrumbs, tender shrimp, and chewy rigatoni.
Pair simply:
A light salad or steamed vegetables keeps the meal balanced without competing with the bold flavors.
Reheating advice:
If reheating leftovers, warm gently in a low oven or skillet and avoid microwaving to preserve the shrimp’s texture.
Nutrition Information:
Approximate values; may vary based on portion size, butter and oil used, and pasta quantity
Calories: 650–720 kcal | Total Fat: 32–38 g | Saturated Fat: 14–17 g | Monounsaturated Fat: 13–16 g | Polyunsaturated Fat: 3–4 g | Cholesterol: 260–300 mg | Sodium: 900–1,150 mg (depending on stock, cheese, and added salt) | Total Carbohydrates: 55–65 g | Dietary Fiber: 3–5 g | Sugars: 3–4 g | Protein: 45–50 g
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.