Marry Me Shrimp Pasta: Your New Dinner Date Favorite

This Marry Me Shrimp Pasta is a quick yet indulgent dish ready in just 30 minutes, perfect for impressing your partner or family.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 oz Rigatoni Feel free to switch to fusili or penne for fun shapes.

For the Shrimp

2 tbsp Olive Oil Any neutral oil works if you're in a pinch.
2 tbsp Unsalted Butter Swap it with extra oil for a dairy-free option.
1 lb Medium to large shrimp Peeled and deveined.
to taste Salt Adjust according to your taste preference.
to taste Black Pepper Adjust according to your taste preference.
1 tsp Garlic Powder Fresh minced garlic can be used for a bolder flavor.
1 tsp Sweet Paprika Consider using smoked paprika for a richer taste.

For the Sauce

3 cloves Garlic (minced) Key to enhancing the sun-dried tomatoes' taste.
1 cup Sun-Dried Tomatoes (drained) Use oil-packed for convenience.
1 tbsp Italian Seasoning You can swap it with oregano or thyme.
2 tbsp Flour Cornstarch works as a gluten-free alternative.
1 cup Low Sodium Chicken Broth Vegetable or fish broth can be used.
1 cup Heavy Cream Avoid substitutions for this key component.
2 tbsp Double Concentrated Tomato Paste Regular paste can also do the job.
1 tbsp Lemon Juice Lime juice can be used if you're in a bind.
1/4 cup Basil Leaves (chopped) Swap in parsley if you prefer.
1/2 cup Grated Parmesan Consider Pecorino or nutritional yeast for a vegan option.
to taste Chili Flakes Include to taste depending on your spice preference.

Equipment

Large pot
colander
large skillet
bowl

Method

Step-by-Step Instructions

Season the shrimp by placing them in a bowl and generously seasoning with salt, black pepper, garlic powder, and sweet paprika.
Cook the pasta in a large pot of salted boiling water until al dente, drain, and reserve about a cup of pasta water.
Sear the shrimp in a skillet with olive oil and butter until they are opaque and pink, then set aside.
Sauté minced garlic in the skillet, then add sun-dried tomatoes and Italian seasoning, cooking for an additional minute.
Sprinkle flour over the mixture, stir, then gradually pour in the chicken broth and let it simmer until thickened.
Add heavy cream and tomato paste, and bring to a gentle simmer, allowing it to thicken.
Finish the sauce with lemon juice and basil, then return the shrimp to coat in the sauce.
Combine the cooked rigatoni with the sauce, adding reserved pasta water if needed, and serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 75gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

For leftovers, keep the pasta and sauce separate to maintain texture. Store in an airtight container for up to 2 days.

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