Semolina Rigatoni with Shrimp, Scallops, and Sun Gold Tomatoes


Semolina Rigatoni with Shrimp, Scallops, and Sun Gold Tomatoes

Ingrediants (Serves 3)

  • 1 Box fresh Rigatoni( I get mine fresh from Santa Cruz Pasta Company, or if you have plenty of time and a pasta maker you can make your own)
  • 3 tbsp olive oil
  • 1/4 vidalia onion
  • Salt to taste
  • 3 garlic cloves peeled
  • 1 cup sun gold tomatoes
  • Crushed Red pepper to taste
  • 1/2 cup white wine
  • 1 lb shrimp
  • 1/2 lb Scallops
  • 2 tbsp flour (to thicken sauce)
  • Fresh Basil


Clean all seafood appropriately

Chop onion into fine pieces and place into large sauce pan with a pinch salt over medium heat.  Cook until onion is translucent and soft.

Add whole cloves of garlic and halved tomatoes.  Add white wine.  Partially cover and simmer over medium to low heat until tomatoes have cooked completely into a sauce.  Add red pepper, black pepper, and salt to taste.

Add shrimp.  Cook until shrimp are pink in color.

Bring 4 cups of water to a boil and add pasta cooking for approximately 5-7 minutes.

While the shrimp and pasta are cooking, drizzle a bit of olive oil on a cast iron skillet.  Cook place scallops and cook flipping after a few minutes till both sides are golden brown in color.

Turn off heat and add scallops to sauce.  Note, if you find that your sauce isn’t thick enough, add a touch of flour (I use oat) to thicken it up.

Add sauce to pasta and top with shredded fresh basil.

Serve plain or with a dab of parmesan cheese.


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