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1. Pat the shrimp dry and season with a pinch of kosher salt and the black pepper. Heat 1 tablespoon of the olive oil in a large deep skillet over high heat until shimmering. Sear the shrimp for 1 to 2 minutes per side until pink and just cooked through, then transfer to a plate.
1.2 lb Large shrimp, peeled and deveined,
1.0 tbsp Extra virgin olive oil,
1.5 tbsp Kosher salt,
0.5 tsp Black pepper
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2. Bring a large pot of water to a boil with the remaining kosher salt, about 10 g per liter. Finely chop the shallots and mince the garlic.
1.5 tbsp Kosher salt
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3. Reduce the skillet heat to medium and add the remaining olive oil and the shallots. Cook for 3 minutes until soft, then add the garlic, Calabrian chili paste and tomato paste. Stir for 2 minutes until the paste darkens to a brick red.
2.0 tbsp Extra virgin olive oil,
2 pieces Shallot,
4 clove Garlic,
2 tbsp Calabrian chili paste,
2 tbsp Tomato paste
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4. Remove the pan from the heat and pour in the vodka, then return to medium heat and simmer for 2 minutes until the alcohol smell mellows and the liquid reduces by half. Add the crushed tomatoes and simmer for 10 minutes, stirring occasionally, until thickened.
0.3 cup Vodka,
1 can Crushed tomatoes
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5. Meanwhile, cook the rigatoni in the boiling water for 2 minutes less than the package directions so it is very al dente. Reserve 1 cup of starchy pasta water, then drain without rinsing.
12 oz Rigatoni
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6. Lower the sauce heat and stir in the half-and-half. Whisk the Greek yogurt with a few spoonfuls of the warm sauce to temper it, then stir it back into the pan off the boil so it does not curdle.
0.5 cup Half-and-half,
0.2 cup Plain Greek yogurt
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7. Add the drained rigatoni to the sauce with about half a cup of the pasta water. Toss over medium heat for 1 to 2 minutes until the sauce coats the pasta, adding more pasta water as needed. Stir in the Parmigiano-Reggiano off the heat.
12 oz Rigatoni,
0.8 cup Parmigiano-Reggiano, finely grated
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8. Fold in the shrimp with any resting juices and warm for 30 seconds. Divide among warm bowls and top with torn fresh basil.
1.2 lb Large shrimp, peeled and deveined,
0.2 cup Fresh basil (garnish)
