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Marry Me Shrimp Pasta

Marry Me Shrimp Pasta: Irresistibly Creamy in 30 Minutes

This Marry Me Shrimp Pasta features succulent shrimp in a creamy sun-dried tomato sauce, perfect for a romantic dinner or special treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces rigatoni or fusilli/penne as substitutes
For the Shrimp
  • 1 pound medium-large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter or all olive oil for dairy-free
For the Seasoning
  • to taste salt
  • to taste black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 4 cloves garlic freshly minced
  • 1 tablespoon Italian seasoning substitute with oregano or thyme if needed
For the Sauce
  • 1 cup sun-dried tomatoes well-drained
  • 2 tablespoons flour or cornstarch for gluten-free
  • 1 cup low sodium chicken broth or vegetable broth/dry white wine as alternatives
  • 1 cup heavy cream do not substitute for best creaminess
  • 2 tablespoons double concentrated tomato paste or regular tomato paste
  • 1 tablespoon lemon juice for brightness
For the Finishing Touches
  • ½ cup chopped basil leaves or parsley as a substitute
  • ½ cup grated Parmesan Pecorino, Asiago, or Grana Padano are alternatives
  • to taste chili flakes omit for milder dish

Equipment

  • Large pot
  • large skillet
  • bowl
  • colander

Method
 

Prep Shrimp
  1. Peel and devein the shrimp. Season with garlic powder, sweet paprika, salt, and black pepper. Toss well and set aside.
Cook Pasta
  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 8-10 minutes. Drain, reserving ½ cup of pasta water.
Sear Shrimp
  1. In a skillet, heat olive oil and butter over medium-high heat. Sear the shrimp for 1-2 minutes on each side until pink and opaque. Remove from skillet.
Sauté Garlic
  1. In the same skillet, lower the heat and sauté minced garlic for 1 minute until fragrant. Add sun-dried tomatoes and Italian seasoning, cooking for an additional 2 minutes.
Thicken Sauce
  1. Sprinkle flour into the skillet and stir for 1 minute. Gradually add chicken broth, scraping the bottom. Simmer for 2 minutes.
Prepare Sauce
  1. Stir in heavy cream and tomato paste. Bring to a gentle boil, simmering for 3 minutes until thick.
Combine & Serve
  1. Add lemon juice and basil to the sauce. Toss in rigatoni and shrimp, mixing well. Top with Parmesan and chili flakes.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 58gProtein: 25gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 2 days.

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