Marry Me Shrimp Pasta Recipe

Introduction

Marry Me Shrimp Pasta is a luscious, creamy dish packed with tender shrimp, sun-dried tomatoes, and fresh basil. Ready in just 30 minutes, this recipe combines vibrant flavors that are sure to impress and satisfy any pasta lover.

Ingredients

• 11 ounces rigatoni (or any pasta of your choice)
• 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
• 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

1. Step 1: Peel and devein the shrimp, then toss them with the 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.
2. Step 2: 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.
3. Step 3: In a large skillet, heat the olive oil and butter over medium-high heat. Add the shrimp in a single layer and sear for 1 minute per side until cooked through and opaque. Remove the shrimp from the skillet and set aside.
4. Step 4: Reduce heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant. Stir in the sun-dried tomatoes, Italian seasoning, and remaining salt and pepper. Cook for another minute.
5. Step 5: Sprinkle the flour over the mixture and cook for 30 seconds while stirring. Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
6. Step 6: 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.
7. Step 7: Add the cooked pasta, shrimp, and chopped basil into the skillet with the sauce. Toss everything thoroughly to coat evenly. Stir in the grated Parmesan cheese and allow it to melt. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
8. Step 8: Plate the pasta and garnish with additional Parmesan cheese, fresh basil, and chili flakes if desired. Serve immediately for the best flavor and texture.

Tips & Variations

• Use any pasta shape you prefer, such as penne or fettuccine, based on your texture preference.
• For a dairy-free version, substitute the heavy cream with coconut cream and skip the Parmesan or use a vegan alternative.
• Add a pinch of red chili flakes into the sauce for an extra spicy kick.
• If sun-dried tomatoes are not available, roasted red peppers can add a nice sweetness and depth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce and avoid drying out the shrimp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Be sure to thaw them completely and pat dry before seasoning and cooking to ensure they sear properly.

What can I substitute for chicken broth?

If you prefer a vegetarian option or don’t have chicken broth, vegetable broth works well as a substitute without sacrificing flavor.

Marry Me Shrimp Pasta Recipe

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★★★★★

4.4 from 116 reviews

This Marry Me Shrimp Pasta is a luscious and creamy dish that combines perfectly seared shrimp with a rich sun-dried tomato and Parmesan cream sauce served over al dente rigatoni. Ready in just 30 minutes, it’s an elegant yet approachable recipe that’s perfect for a quick weeknight dinner or a special occasion meal.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

Cooking Fats

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Sauce Ingredients

• 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

Finishing Touches

• 1/4 cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese
• Chili flakes, for serving (optional)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

• Reserve some pasta water to help thin the sauce if it becomes too thick.
• You can substitute rigatoni with penne, fettuccine, or any other preferred pasta.
• Shrimp can be substituted with scallops or chicken if preferred.
• If sun-dried tomatoes packed in oil are used, drain them well to avoid adding excess oil.
• Adjust the amount of chili flakes to your desired level of spiciness or omit for a milder dish.
• Use freshly grated Parmesan for best flavor and melting quality.

Keywords: Marry Me Shrimp Pasta, creamy shrimp pasta, sun-dried tomato pasta, quick shrimp pasta recipe, Italian shrimp pasta