Origin

Primavera pasta originated in North America as a celebration of fresh, seasonal vegetables, while pancetta adds an authentic Italian touch. Italy Magazine . This dish is a delicious fusion of tradition and innovation, combining classic with crispy pancetta and bright vegetables.

What I Love About This Recipe

This dish is the perfect combination of crispy, salty pancetta and the fresh, light flavors of spring vegetables. The creamy sauce ties everything together, making it both comforting and refreshing.

Also Read :Creamy Italian White Bean Soup

Pancetta Primavera Rigatoni

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

574

kcal

Ingredients

• 12 oz rigatoni pasta

• 4 oz pancetta, diced

• 1 cup cherry tomatoes, halved

• 1 small zucchini, sliced

• 1 small bell pepper, thinly sliced

• ½ cup peas (fresh or frozen)

• 3 cloves garlic, minced

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• 1 tbsp olive oil

• ½ tsp red pepper flakes (optional)

• Salt and black pepper to taste

• Fresh basil, for garnish

Directions

• Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water and set aside.
• In a large pan, heat olive oil over medium heat. Add pancetta and cook until crispy, about 4-5 minutes. Remove and set aside.
• In the same pan, sauté garlic for about 30 seconds, then add zucchini, bell pepper, and cherry tomatoes. Cook for 3-4 minutes until slightly softened.
• Stir in peas, heavy cream, and Parmesan cheese. Let simmer for 2 minutes.
• Add cooked rigatoni and reserved pasta water, stirring to combine. Toss in the crispy pancetta.
• Season with salt, black pepper, and red pepper flakes. Garnish with fresh basil and serve hot.

Notes

• Swap pancetta with bacon for a smokier flavor.
• Use whole wheat or gluten-free pasta for a healthier option.
• Add mushrooms or spinach for extra depth.
• Store leftovers in an airtight container in the fridge for up to 3 days.

The post Pancetta Primavera Rigatoni appeared first on RecipeWikki.

Origin of the Dish

Creamy Garlic Butter Shrimp Pasta is influenced by Italian and Mediterranean cuisines, where seafood and pasta are often paired with aromatic ingredients. While Italian recipes traditionally use olive oil and lighter sauces, the creamy version gained popularity in American-Italian cooking, adding a comforting and indulgent twist.

Why It’s Loved

• The creamy, velvety texture makes it irresistibly rich.
• Garlic butter enhances the natural sweetness of shrimp.
• Quick and easy to prepare in under 30 minutes.
• Perfect for a cozy meal or a fancy dinner.

Also Read : Piri Piri Chicken Recipe

Creamy Garlic Butter Shrimp Pasta

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

550

kcal

Ingredients

• 200g pasta (spaghetti, fettuccine, or linguine)

• 250g shrimp (peeled and deveined)

• 3 tbsp butter

• 4 cloves garlic (minced)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ tsp red pepper flakes (optional)

• Salt and black pepper to taste

• 1 tbsp olive oil

• 1 tbsp chopped parsley (for garnish)

Directions

• Cook the Pasta – Boil water, add salt, and cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
• Sauté the Shrimp – Heat olive oil in a pan, add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink. Remove and set aside.
• Prepare the Sauce – In the same pan, melt butter and sauté garlic until fragrant. Add heavy cream, Parmesan, and red pepper flakes. Stir well.
• Combine – Add cooked pasta and shrimp back into the pan. Toss everything together, adding reserved pasta water if needed for consistency.
• Serve – Garnish with chopped parsley and extra Parmesan. Enjoy!

Notes

• Use fresh shrimp for the best flavor.
• Add spinach or sun-dried tomatoes for extra flavor.

The post Creamy Garlic Butter Shrimp Pasta appeared first on RecipeWikki.