Pesto & Shrimp Rigatoni

Herbaceous, fresh and perfect for spring, this rigatoni pasta will please even the pickiest eaters with its addition of succulent seafood and meaty mushrooms.

• 1 box rigatoni pasta

• 2 tbsp of olive oil, divided

• 1 cup of cremini or button mushrooms

• 1 lb of jumbo shrimp, peeled and de-veined.

• salt and freshly ground black pepper

• 1/4 cup of chopped fresh parsley (save some for serving)

• 1 small jar of pesto

• 1/4 cup of pasta water

• 1/4 cup good quality extra virgin olive oil

• 1/4 tsp red pepper flakes

INSTRUCTIONS

1. Cook pasta according to the box, reserving 1/4-1/2 cup of pasta water.

2. Add 1 tbsp oil to a large, deep non-stick skillet or cast iron skillet. Cook the mushrooms on med low heat until softened. Remove from the pan.

3. Add remaining 1 tbsp oil to the skillet, add shrimp and cook until pink, about 1-2 minutes per side. careful not to overcook.

4. Add all the remaining ingredients and cooked mushrooms along with the cooked pasta into the skillet.

5. Let simmer until the pasta is coated in the pesto sauce.

6. Serve warm with parmesan cheese and fresh parsley.