Description
Marry Me Shrimp Pasta is a creamy, flavorful dish featuring perfectly seared shrimp tossed with rigatoni pasta in a rich sun-dried tomato and Parmesan sauce. This impressive yet easy-to-make meal combines savory spices, fresh basil, and a touch of heat from chili flakes for a comforting dinner that feels special enough for any occasion.
Ingredients
Pasta
- 11 ounces rigatoni
Shrimp and Seasoning
- 1 pound shrimp (peeled and deveined)
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
- 1 tsp garlic powder
- 1 tsp sweet paprika
Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves (minced)
- 3.5 ounces chopped sun-dried tomatoes (drained)
- 1 tsp Italian seasoning
- 1 tbsp flour
- ¾ cup low sodium chicken broth
- 1 cup heavy cream
- 1 tbsp double concentrated tomato paste
- 1 tbsp lemon juice
- ¼ cup chopped basil leaves
- ½ cup grated Parmesan
- chili flakes (for serving)
Instructions
- Marinate the shrimp: Peel and devein the shrimp if not already done. In a bowl, combine the shrimp with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Toss well and set aside to let the flavors infuse.
- Prep the aromatics and cheese: Mince the garlic cloves, grate the Parmesan cheese, chop the sun-dried tomatoes, and prepare the fresh basil leaves by chopping them finely.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving a little pasta water if needed later.
- Sear the shrimp: In a large skillet over medium-high heat, heat olive oil and butter together until melted and hot. Add the marinated shrimp in a single layer and sear for about 1 minute per side until they turn pink and are just cooked through. Remove shrimp from the skillet and set aside in a clean bowl.
- Sauté the garlic and sun-dried tomatoes: Reduce heat to medium-low. Add the minced garlic to the same skillet and sauté for 1 minute until fragrant. Add the sun-dried tomatoes, Italian seasoning, and the remaining ½ teaspoon salt and pepper. Cook for another minute to combine flavors.
- Create the sauce base: Sprinkle the flour over the garlic and tomato mixture and stir well to incorporate. Gradually pour in the chicken broth while stirring, scraping up any browned bits stuck to the skillet bottom. Let this simmer for about 2 minutes to thicken slightly.
- Finish the sauce: Pour in the heavy cream and stir in the tomato paste. Bring to a gentle boil and let the sauce simmer for 3 minutes, allowing it to thicken and develop flavor. Stir in lemon juice and chopped basil leaves, then fold in the grated Parmesan cheese until smooth and creamy.
- Combine and serve: Add the cooked rigatoni and seared shrimp back into the skillet with the sauce. Toss everything gently to coat evenly with the creamy sauce. Serve immediately, sprinkled with chili flakes to taste for a touch of heat. Enjoy your Marry Me Shrimp Pasta!
Notes
- You can substitute rigatoni with penne or any other tube-shaped pasta.
- To keep the shrimp tender, do not overcook during searing.
- Adjust the amount of chili flakes based on your preferred spice level.
- If the sauce is too thick, add a splash of reserved pasta water or chicken broth to loosen it.
- Use fresh lemon juice for the best flavor in the sauce.
- Sun-dried tomatoes packed in oil can be used; just drain them well before chopping.
- Parmesan can be swapped with Pecorino Romano for a sharper taste.
