Spaghetti Rigatti with Pan Seared Shrimps
Prep-Time: 5-10
Servings: 6-10
Cooking Time: 30 minutes

1 box of Barilla Spaghetti Rigatti
3 tablespoon of oil
1 1/2 Maggi chicken bouillons
1 jar (1lb 10oz)of Ragu organic  traditional sauce
1teaspoon of sugar
1/2 tablespoon of organic ground red cayenne pepper  (optional)
1 cup of grated parmesan cheese

1 lb of raw  (peeled & deveined) shrimps
1 tablespoon of Konriko Jalapeno All Purpose Seasoning If unable to find at your local supermarket add the following:
1/4 teaspoon of organic ground Jalapeno pepper
1/2 tablespoon of salt
4 cloves of garlic, finely ground
1 teaspoon of oregano
1 teaspoon of cumin


Season shrimps with all the ingredients and marinate for at least 15 minutes

In a deep pot, bring water to a boil with 2 tablespoon of oil. Add spaghetti and follow package directions

Drain pasta, but keep 1 cup of the pasta stock. Rinse pasta with cold water to stop the cooking process and to separate each pasta strand

In the same pot, add oil, sauce, sugar, chicken bouillon and stir. Cook for about 5 minutes, stirring occasionally. Add the pasta and stir until well blended with the sauce

In a extra large skillet, add 2 tablespoon of unsalted butter and sear each shrimp. Do Not Put All the Shrimps at the Same Time. Only place the shrimps that can fit perfectly on the bottom of the skillet. Once the shrimps turn pink, they are done

Serve pasta in a large plate, sprinkle with parmesan cheese and place 4-5 shrimps on top.