Sfoglini Hemp Rigatoni with Shrimp, Tomatoes & Corn

Sfoglini Hemp Rigatoni with Shrimp, Tomatoes & Corn

Celebrate summer's bounty! Heirloom tomatoes, succulent shrimp, fresh sweet corn and plenty of basil pair perfectly with the nutty flavor of the hemp pasta... and a glass of rosé!



  • 1 lb Sfoglini Hemp Rigatoni
  • 2 tbsp olive oil
  • 1 lb shrimp, peeled and deveined
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 3 cups assorted heirloom tomatoes (grape or Roma tomatoes work just fine!), halved
  • 2 ears of corn, removed from the cob (approx. 2 cups)
  • 1 tbsp Red hot pepper, minced
  • Handful of fresh basil, chiffonade
  • Salt and pepper


Cook Sfoglini Hemp Rigatoni in salted, boiling water for 5-6 minutes until al dente. Reserve 1 cup pasta water before draining pasta.

Heat large sauté pan and add enough olive oil to cover the bottom of the pan. Add the shrimp, season with salt and pepper and stir to coat with the oil. Cook about 2 minutes until the shrimp starts to turn pink and then remove from the pan and reserve. Add more oil to the pan if needed. Sauté shallots a minute, add garlic and cook another minute. Add tomatoes and corn, season with salt and pepper and cook 5-10 minutes until tomatoes are softened and cooked through. Add red peppers and then add 1/4 cup reserved pasta water and stir until incorporated. Add shrimp and pasta to the vegetables plus additional pasta water if a thicker sauce is desired. Stir in fresh basil and additional olive oil before serving.