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–+ servings
Marry Me Shrimp Pasta

Marry Me Shrimp Pasta: Creamy, Dreamy Date Night Dish

This Marry Me Shrimp Pasta is a creamy delight perfect for romantic dinners or family gatherings, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Rigatoni Or fusili or penne
For the Shrimp
  • 1 pound Shrimp Medium to large
For the Sauce Base
  • 2 tablespoons Olive Oil For searing
  • 1 tablespoon Unsalted Butter Do not substitute with salted butter
  • 2 cloves Garlic Minced
For Flavor Enhancements
  • 1 teaspoon Salt To taste
  • 1 teaspoon Black Pepper To taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Sweet Paprika
Key Ingredients
  • 1 cup Sun-Dried Tomatoes Drain thoroughly
  • 1 tablespoon Flour Can substitute with cornstarch for gluten-free
  • 1 cup Low Sodium Chicken Broth Can substitute with vegetable broth or white wine
  • 1 cup Heavy Cream Avoid light creams
  • 2 tablespoons Double Concentrated Tomato Paste
  • 1 tablespoon Lemon Juice From half a lemon
  • 1/4 cup Basil Leaves Fresh, can substitute with parsley
  • 1/2 cup Grated Parmesan Can substitute with Pecorino or Asiago
  • 1/2 teaspoon Chili Flakes Optional

Equipment

  • large pot
  • large skillet
  • measuring cups
  • measuring spoons
  • Colander
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Prep the shrimp by peeling and deveining them. Season with salt, black pepper, garlic powder, and sweet paprika. Let sit for 10 minutes.
  2. Mise en place by dicing garlic, chopping sun-dried tomatoes, and slicing fresh basil. Grate Parmesan cheese.
  3. Cook rigatoni in salted boiling water until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.
  4. In a skillet, heat olive oil and butter over medium-high heat. Sear shrimp until pink and opaque, about 1 minute per side.
  5. Lower heat and add remaining butter and minced garlic. Sauté until fragrant, about 30 seconds.
  6. Stir in sun-dried tomatoes and some Italian seasoning, cooking for another minute.
  7. Add flour, stirring to coat. Gradually pour in chicken broth while stirring, and simmer for 2 minutes.
  8. Mix in heavy cream and tomato paste, bringing to a boil before reducing heat to low. Simmer for 3-4 minutes.
  9. Combine shrimp, drained pasta, lemon juice, fresh basil, and half of the Parmesan into the skillet. Toss to coat.
  10. Serve on plates and top with remaining Parmesan and optional chili flakes.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 60gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat with a splash of cream or water.

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