Description
Marry Me Shrimp Pasta is a creamy, flavorful dish featuring tender shrimp sautéed with sun-dried tomatoes, garlic, and Italian seasoning, all tossed with rigatoni pasta in a rich Parmesan and tomato cream sauce. This elegant yet simple recipe comes together quickly, making it perfect for a romantic dinner or special occasion.
Ingredients
Scale
Pasta
- 11 ounces rigatoni (or any pasta of your choice)
Shrimp and Seasoning
- 1 pound shrimp, peeled and deveined
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Sauce
- 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
To Serve
- Chili flakes, for serving
Instructions
- Prepare the shrimp and aromatics: Peel and devein the shrimp, then toss them with sweet paprika, garlic powder, salt, and black pepper. Set aside. Mince the garlic, chop the sun-dried tomatoes and basil, and grate the Parmesan cheese.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sear the shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sear them for about 1 minute per side until cooked through and opaque. Remove the shrimp from the skillet and set aside.
- Sauté garlic and sun-dried tomatoes: Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant. Then add the chopped sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for another minute to meld the flavors.
- Make the sauce base: Stir in the flour and cook for about 30 seconds to remove the raw flour taste. Deglaze the skillet by pouring in the chicken broth while scraping up any browned bits stuck to the pan. Let it simmer for 2 minutes to thicken slightly.
- Add cream and tomato: Reduce heat to low, then stir in the heavy cream, double-concentrated tomato paste, and lemon juice. Let the sauce simmer gently for 2 to 3 minutes until it thickens just a bit.
- Combine pasta, shrimp, and sauce: Add the cooked pasta, seared shrimp, and chopped basil to the skillet. Toss everything together to coat well with the sauce. 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 loosen it.
- Garnish and serve: Plate the pasta and garnish with extra Parmesan cheese, fresh basil, and a pinch of chili flakes if desired. Serve immediately for the best flavor and texture.
Notes
- Use any pasta shape you like; rigatoni is ideal for holding the creamy sauce.
- For a spicier kick, increase the amount of chili flakes or add fresh chili.
- Ensure shrimp are cooked just until opaque to avoid rubbery texture.
- Reserve some pasta water to adjust sauce consistency as needed.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and vegan butter.
