Shrimp Rigatone

Name: Shrimp Rigatone
Yield: 8
Ingredients: 3 tablespoons of olive oil; 400g cooked and peeled shrimp, washed, drained, and deveined; 1 large onion (150g) finely chopped; 1 tablespoon of chopped fresh parsley; 1 teaspoon of salt; 10 drops of hot sauce (Tabasco); 4 tablespoons of all-purpose flour; 1 1/2 cups of milk (360ml); 300g rigatone pasta; To decorate; 2 cups of mayonnaise (400g); 3 cups of chopped arugula (130g)

1
3 tablespoons of olive oil
2
400g cooked and peeled shrimp, washed, drained, and deveined
3
1 large onion (150g) finely chopped
4
1 tablespoon of chopped fresh parsley
5
1 teaspoon of salt
6
10 drops of hot sauce (Tabasco)
7
4 tablespoons of all-purpose flour
8
1 1/2 cups of milk (360ml)
9
300g rigatone pasta
10
To decorate
11
2 cups of mayonnaise (400g)
12
3 cups of chopped arugula (130g)

Ingredients

1
3 tablespoons of olive oil
2
400g cooked and peeled shrimp, washed, drained, and deveined
3
1 large onion (150g) finely chopped
4
1 tablespoon of chopped fresh parsley
5
1 teaspoon of salt
6
10 drops of hot sauce (Tabasco)
7
4 tablespoons of all-purpose flour
8
1 1/2 cups of milk (360ml)
9
300g rigatone pasta
10
To decorate
11
2 cups of mayonnaise (400g)
12
3 cups of chopped arugula (130g)

Directions

1
In a medium skillet with the olive oil, cook over medium heat the shrimp, onion, parsley, salt, and Tabasco, stirring occasionally, until a homogeneous mixture forms (5 minutes)
2
Sprinkle with flour, add milk, and cook, stirring constantly, until the mixture thickens (5 minutes)
3
Let it cool and reserve
4
In a large pot, bring 3 liters of water to a boil with 1/2 tablespoon of salt
5
Add the rigatone pasta and cook until al dente (about 10 minutes)
6
Drain and let it cool
7
Using a piping bag with a flat tip, fill the rigatoni with the shrimp mixture
8
Arrange them on a platter
9
Use another piping bag to decorate the rigatoni with mayonnaise
10
Garnish with arugula and serve
11
641 calories per serving