Description
Marry Me Shrimp Pasta is a creamy, flavorful Italian-inspired dish featuring perfectly seared shrimp, sun-dried tomatoes, and a luscious Parmesan-infused sauce served over tender rigatoni. Ready in just 30 minutes, this recipe combines savory spices and fresh herbs for a comforting yet elegant meal perfect for any weeknight or special occasion.
Ingredients
Scale
Pasta
- 11 ounces rigatoni (or any pasta of your choice)
Shrimp & Seasoning
- 1 pound shrimp, peeled and deveined
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce & Others
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 3.5 ounces sun-dried tomatoes, chopped and drained
- 1 teaspoon Italian seasoning
- 1 tablespoon flour
- 3/4 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon double-concentrated tomato paste
- 1 tablespoon lemon juice
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- Chili flakes, for serving
Instructions
- Prep the Ingredients: Peel and devein the shrimp, then toss them with sweet paprika, garlic powder, salt, and black pepper. Mince the garlic, chop the sun-dried tomatoes and basil, and grate the Parmesan cheese. Set everything aside.
- Cook the Pasta: Bring a pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sear the Shrimp: In a large skillet, heat olive oil and butter over medium-high heat. Add the shrimp in a single layer and sear for 1 minute per side until they are cooked through and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: Reduce heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant. Stir in sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for another minute. Sprinkle the flour over the mixture and cook for 30 seconds while stirring. Deglaze the skillet by pouring in the chicken broth, scraping up the browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Make It Creamy: Lower the heat to low and stir in the heavy cream, tomato paste, and lemon juice. Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly.
- Combine the Ingredients: Add the cooked pasta, shrimp, and chopped basil into the skillet with the sauce. Toss everything thoroughly to coat the pasta and shrimp evenly. Stir in the grated Parmesan cheese and allow it to melt into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve desired consistency.
- Serve: Plate the pasta and garnish with additional Parmesan cheese, fresh basil, and chili flakes if desired. Serve immediately for best flavor and texture.
Notes
- Use any pasta of your choice, but rigatoni or penne works best to hold the creamy sauce.
- Reserve pasta water to adjust the sauce consistency as needed.
- For a spicier kick, increase the chili flakes or add a pinch while cooking the sauce.
- If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
- This dish is best served fresh but can be refrigerated and gently reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
