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Patinette Rigatoni with Spicy Rock Shrimp


  • 2 pounds rigatoni, cooked
  • 1 cup corn kernels, grilled
  • 1/2 cup yellow onions, sliced, grilled
  • 1/2 cup green onions, sliced, grilled
  • 1 cup red onions, sliced, grilled
  • 1 pound rock shrimp, seared, seasoned to taste with chile flakes
  • 2 ounces dill, chopped
  • 1/2 cup dried tomato, rehydrated, diced
  • 1/3 cup shallot, diced
  • 4 ounces extra-virgin olive oil
  • 2 ounces sherry vinegar
  • Salt and pepper to taste


  1. Toss all ingredients together; serve.

Yield: 24 cups

Source: Patinette at the Museum of Contemporary Art, Los Angeles, California

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