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Marry Me Shrimp Pasta

Marry Me Shrimp Pasta: A Fast, Creamy Seafood Romance

Discover the delightful Marry Me Shrimp Pasta, a creamy seafood dish that impresses 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: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces rigatoni or any short pasta like penne
For the Sauce
  • 2 tablespoons olive oil or any cooking oil
  • 2 tablespoons unsalted butter or olive oil for lighter option
  • 1 pound medium-large shrimp peeled and deveined
  • 1 teaspoon salt for seasoning
  • 1 teaspoon black pepper for seasoning
  • ½ teaspoon garlic powder or fresh garlic
  • 1 teaspoon sweet paprika or smoked paprika for deeper flavor
  • 2 cloves fresh garlic minced
  • ½ cup sun-dried tomatoes chopped, drained and hydrated if necessary
  • 1 teaspoon Italian seasoning or thyme/oregano
  • 2 tablespoons flour or cornstarch for gluten-free
  • 1 cup low sodium chicken broth vegetable or fish broth works as well
  • 1 cup heavy cream for creamy texture
  • 2 tablespoons double concentrated tomato paste substitute with regular tomato paste
  • 1 tablespoon lemon juice freshly squeezed
  • ¼ cup basil leaves chopped, or use parsley
  • ½ cup grated Parmesan or pecorino
  • 1 teaspoon chili flakes optional for heat

Equipment

  • Large Pot
  • large skillet
  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions for Marry Me Shrimp Pasta
  1. Peel and devein the shrimp. Season with paprika, garlic powder, salt, and pepper. Let sit for 10 minutes.
  2. Mince the garlic, chop sun-dried tomatoes, slice basil, and grate Parmesan cheese.
  3. Bring a large pot of salted water to a boil. Cook rigatoni until al dente (10-12 minutes). Reserve ½ cup of cooking water.
  4. Heat olive oil and butter in a skillet over medium-high heat. Sear shrimp for 1 minute on each side, then remove.
  5. Sauté minced garlic in the same skillet for 1 minute until fragrant.
  6. Add sun-dried tomatoes and Italian seasoning. Cook for 1 minute.
  7. Sprinkle flour and mix well. Slowly pour in chicken broth and simmer for 2 minutes.
  8. Add heavy cream and tomato paste. Bring to a gentle boil and simmer for 3 minutes.
  9. Stir in lemon juice and basil, followed by grated Parmesan until melted.
  10. Combine pasta and shrimp with the sauce. Adjust thickness with reserved pasta water if needed.
  11. Garnish with additional Parmesan and chili flakes if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze sauce separately for up to 2 months for best texture.

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