Rigatoni With Shrimp And Purple Onion

one medium purple onion, chopped
one and a half pounds shrimp, chopped
shitteloades of basil, chopped
juice of half a lime
fresh-ground pepper
dried red pepper flakes
dried thyme
dried oregano
one cup of dry white wine
olive oil
one pound rigatoni
parmigiano reggiano for grating

Shrimp and onions and whatnot.

Sautee the onions with pepper, thyme, oregano, and red pepper, until the onions are starting to turn translucent.

Throw in the shrimp and continue to sautee until the outside is just barely cooked.

Add the lime juice and wine and a bunch of the basil, turn up the heat, and reduce away the alcohol.

Looks ready. You don’t want to overcook the shrimp.

Boil the pasta in salty water until it is very molto al dente, drain, dump it into the sauce, and finish with heat for a minute or two.

Plate, sprinkle, grate, and eat!


  1. loquaxe says

    Where do you get “queso fresco”. Don’t like cottage cheese and ricotta helps to gain lots of weight. Thanks CPP

  2. susan says

    I am bad at cooking and allergic to onions–would this be OK without onions? Because otherwise it looks delicious.

  3. superfragilistika says

    Yes, I tried it without onions and it is delicious. I’ll get parmigiano cheese this morning when I go out and do the recipe tonite again!. Ummmmm yummie

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