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Marry Me Shrimp Pasta

Marry Me Shrimp Pasta: A Creamy Romance in 30 Minutes

This Marry Me Shrimp Pasta blends shrimp and pasta in a creamy sun-dried tomato sauce, ready in just 30 minutes for a romantic dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rigatoni Or fusilli or penne as a substitute.
For the Shrimp
  • 1 pound Medium to large shrimp Fresh or frozen, thaw if using frozen.
  • 2 tablespoons Olive oil
  • 2 tablespoons Butter
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black pepper Adjust to taste.
For the Sauce
  • 1 teaspoon Garlic powder Fresh minced garlic is an alternative.
  • 1 teaspoon Sweet paprika
  • 3 cloves Garlic (minced)
  • 1 cup Sun-dried tomatoes Well-drained.
  • 1 teaspoon Italian seasoning Or dried thyme or oregano.
  • 2 tablespoons Flour Cornstarch is a gluten-free option.
  • 1 cup Chicken broth Vegetable or fish broth can be used.
  • 1 cup Heavy cream Avoid using half-and-half.
  • 2 tablespoons Tomato paste
  • 2 tablespoons Lemon juice
  • 1/4 cup Basil leaves Fresh.
  • 1/2 cup Parmesan (grated) Pecorino or Asiago can enhance flavor.
  • 1/2 teaspoon Chili flakes Optional for spice.

Equipment

  • large pot
  • large skillet
  • Knife
  • Cutting board
  • grater

Method
 

Preparations
  1. Peel and devein the shrimp, season with salt, black pepper, garlic powder, and sweet paprika. Let sit for 10 minutes.
  2. Chop the sun-dried tomatoes and fresh basil, mince the garlic, and grate the Parmesan cheese.
Cooking Process
  1. Cook the rigatoni in salted boiling water according to package instructions until al dente, about 10-12 minutes. Reserve a cup of pasta water before draining.
  2. In a large skillet, melt olive oil and butter over medium-high heat, add shrimp in a single layer, and sear for 1 minute per side until pink and opaque. Remove from skillet.
  3. Sauté minced garlic in the same skillet for 1 minute until fragrant, then stir in chopped sun-dried tomatoes and Italian seasoning for an additional minute.
  4. Sprinkle flour over garlic and tomatoes, stir, then gradually pour in chicken broth and simmer for about 2 minutes until slightly thickened.
  5. Add heavy cream and tomato paste to the skillet, bring to a gentle boil, reduce heat, and simmer for 3 minutes until the sauce thickens.
  6. Turn off heat, stir in lemon juice, basil, and Parmesan until well combined. Use reserved pasta water to adjust sauce consistency as needed.
  7. Add cooked rigatoni and seared shrimp back into the skillet and toss gently to coat. Serve immediately, garnished with chili flakes if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 225mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 8mgCalcium: 250mgIron: 2mg

Notes

Store leftovers for up to 2 days in the fridge or freeze for up to 2 months. Reheat gently with a splash of chicken broth or milk.

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