Creamy Tomato Shrimp Rigatoni

Rich, flavorful, and creamy with no heavy cream added. Smooth cheese taste with the sweetness of the tomato. You will need a baking dish, sauté pan, and pot for this dish. Either use a blender to mix together the sauce or do by hand in mixing bowl

By Sam Luck-Leonard

Ingredients

• 1 Boursin shallot and chive
• 1 goat cheese log
• 1/2 lb raw shrimp
• 1/2 sweet onion
• 2 tbsp butter
• 3 large cloves garlic
• 3 roma tomatoes
• 8 oz Rigatoni
• Handful of parsley
• Olive Oil
• Pepper
• Salt
• Small sprig of rosemary

Instructions

1. Coat bottom of baking dish with olive oil. Cut the tomatoes in half and put them face down in the baking dish
2. Peel garlic and place in baking dish. Cut the 1/2 onion into quarters and do the same. Then the goat cheese, Boursin, parsley and sprig of rosemary
3. Put some olive oil on top of the items in the pan as well as season with salt and pepper
4. Put in the oven at 400 for 40 minutes with the last 5 being uncovered
5. 15-20 minutes before the dish comes out, boil water to prepare your rigatoni. Prepare to al dente
6. When you pull the dish out of the oven, let it rest 5-10 minutes while you sauté the shrimp in butter. Remove the tomato skins
7. Pour the contents of the dish into a blender, using a spatula to scrape any cheese stuck to the dish. Remove the stem of the rosemary sprig
8. Blend the sauce and then mix with rigatoni in shrimp in a bowl
9. Serve and enjoy immediately! I topped mine with a little bit of green onion