Shrimp Rigatoni with Mascarpone - tomato Sauce

Time 25-35 minutes
950 calories per serving
*This recipe is for two peoples


Ingredientes:
1/8 ounce basil
1   yellow onion
2   cloves garlic
¼  cup panko breadcrumbs
8   ounce rigatoni
¼  pint grape tomatoes
10 ounces shrimp
2   teaspoons Italian dried herb blend
1   can crushed tomatoes
4   ounces mascarpone cheese
¼  teaspoon crushed red pepper
1   ounce grated Parmesan cheese
olive oil
kosher salt
black pepper

Proccess:

1. Prepare ingredients. Bring a medium, covered pot of water to a boil over high heat - covering the water helps it boil faster. Rinse all produce. Roughly chop or tear basil leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic.
2. Toast garlic breadcrumbs. Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add breadcrumbs, half of garlic, 1/8 teaspoon salt, and black pepper as desired. Cook, stirring frequently to prevent burning, until golden, 2-3 minutes. Transfer garlic breadcrumbs to a plate and set aside. Reserve pan, off heat, for cooking shrimp.
3. Boil rigatoni and tomatoes. Season boiling water generously with salt. Stir in rigatoni and cook for 8 minutes. Then add whole grape tomatoes and continue cooking until rigatoni is al dente and tomatoes soften and begin to burst, 4-5 minutes more. Drain rigatoni and tomatoes, and set aside. Meanwhile, pat shrimp dry with paper towel and season all over with half of Italian herb blend, ¼  teaspoon salt, and black peppet as desired.
4. Sear shrimp. Return pan from breadcrumbs to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon to leave excess moisture behind, transfer shrimp to a bowl and cover loosely with foil to keep warm. Wipe pan clean for the next step.
5. Make tomato sauce. Return pan from shrimp to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add onion and sauté, stirring, until softened, about 4 minutes. Add remaining garlic and remaining Italian herb blend and sauté until fragant, 1 minute. Stir in crushed tomatoes and simmer until flavors have melded and sauce is thickened, 3-5 minutes more. Remove pan from heat. Stir in half of mascarpone. 
6. Plate shrimp rigatoni. Taste mascarpone-tomato sauce and season with ½ teaspoon salt and black pepper. Add rigatoni and tomatoes to pan with sauce, along with crushed red peper, and toss to coat. Divide rigatoni between serving bowls, then top with shrimp. Garnish with Parmesan, garlic breadcrumbs, and basil. Enjoy!