The Marry Me Shrimp Pasta Recipe is an absolute showstopper for any pasta lover craving a rich and flavorful dish that feels both special and accessible. This creamy, garlicky pasta tossed with perfectly seared shrimp and sun-dried tomatoes strikes the perfect balance between comforting and elegant. The joy of this recipe lies in its blend of fresh herbs, tangy tomato paste, and luscious cream sauce that comes together quickly but results in a dish so memorable you’ll want to make it over and over again. Whether you’re cooking for a date night or a cozy family dinner, this recipe truly lives up to its romantic name.
Ingredients You’ll Need
To create this Marry Me Shrimp Pasta Recipe, you only need a handful of simple ingredients that pack a powerful punch. Each component plays a vital role, from the tender shrimp giving a satisfying bite, to the sun-dried tomatoes adding a burst of tangy sweetness, and the creamy sauce bringing everything together in perfect harmony.
- 11 ounces rigatoni: Choose any pasta you love, but rigatoni holds the sauce beautifully in its tubes.
- 1 pound shrimp, peeled and deveined: Freshness matters here for a sweet, tender texture.
- 1 teaspoon sweet paprika: Adds a gentle smokiness that rounds out the shrimp’s flavor.
- 1 teaspoon garlic powder: Boosts the overall garlic profile without overpowering.
- 1/2 teaspoon salt: Enhances all flavors evenly.
- 1/2 teaspoon black pepper: Offers a subtle heat and depth.
- 1 tablespoon olive oil: Ideal for searing the shrimp with a lovely crispness.
- 1 tablespoon unsalted butter: Adds richness and smooths the sauce.
- 4 garlic cloves, minced: Fresh garlic is a must for that bright, aromatic punch.
- 3.5 ounces sun-dried tomatoes, chopped and drained: These add an irresistible tangy sweetness and vibrant color.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs to season the sauce perfectly.
- 1 tablespoon flour: Helps gently thicken the creamy sauce.
- 3/4 cup low-sodium chicken broth: Keeps the sauce savory without overwhelming saltiness.
- 1 cup heavy cream: For that luscious, silky texture that clings to every strand of pasta.
- 1 tablespoon double-concentrated tomato paste: Deepens the sauce’s tomato flavor with a nice, rich tang.
- 1 tablespoon lemon juice: Lifts and balances the creaminess with a refreshing zing.
- 1/4 cup fresh basil leaves, chopped: Adds a fresh, herbal note that brightens the dish.
- 1/2 cup grated Parmesan cheese: Melts into the sauce for an extra layer of savory goodness.
- Chili flakes, for serving: Optional, but a sprinkle adds a fantastic kick for heat lovers.
How to Make Marry Me Shrimp Pasta Recipe
Step 1: Prep the Ingredients
Get everything ready by peeling and deveining the shrimp, then tossing them with sweet paprika, garlic powder, salt, and black pepper. Mince your garlic cloves, chop the sun-dried tomatoes and basil, and grate the Parmesan. Having all ingredients prepped sets you up for smooth, stress-free cooking.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until al dente, according to package instructions. Remember to save a half cup of the pasta water before draining; this starchy water is a secret weapon for loosening your sauce if needed at the end.
Step 3: Sear the Shrimp
Heat olive oil and butter in a large skillet over medium-high heat. Add your seasoned shrimp in a single layer and cook for about a minute on each side until they turn pink and opaque. Set them aside on a plate to keep them perfectly tender and ready to join the creamy sauce.
Step 4: Prepare the Sauce
Lower the heat to medium, then add minced garlic to the skillet. Sauté it just until fragrant, about a minute, then toss in the sun-dried tomatoes, Italian seasoning, and any remaining salt and pepper. Cook for another minute to meld those flavors together. Stir in the flour and cook it briefly for about 30 seconds; this helps give your sauce its silky thickness. Next, pour in the chicken broth, scraping up the delicious browned bits stuck to the pan, and let it simmer for two minutes to reduce slightly.
Step 5: Make It Creamy
Turn the heat down to low and stir in the heavy cream, tomato paste, and lemon juice. Let the sauce gently simmer for 2 to 3 minutes until it thickens just enough to coat your pasta. This step creates that irresistible velvety finish that makes this dish so comforting and indulgent.
Step 6: Combine the Ingredients
Add the cooked rigatoni, the seared shrimp, and fresh chopped basil to the skillet. Toss everything thoroughly so the shrimp and pasta are coated in the luscious sauce. Stir in the Parmesan cheese, letting it melt to unify all the flavors. If your sauce feels too thick, slowly add a bit of the reserved pasta water until you reach your desired consistency.
Step 7: Serve the Marry Me Shrimp Pasta Recipe
Dish it out immediately while it’s still warm and creamy for the best experience.
How to Serve Marry Me Shrimp Pasta Recipe
Garnishes
To elevate this dish, sprinkle extra grated Parmesan and fresh basil on top for vibrant color and extra flavor layers. A pinch of chili flakes is perfect for those who like a little heat to contrast the creaminess.
Side Dishes
Serve alongside a crisp green salad or roasted vegetables to balance the richness with fresh and earthy notes. Garlic bread or a warm baguette is also lovely to mop up the delicious sauce.
Creative Ways to Present
For a stunning presentation, plate your pasta in shallow bowls and create height by stacking shrimp on top. Garnish with whole basil leaves and a drizzle of good olive oil. Adding a lemon wedge lets guests customize their tangy punch.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Marry Me Shrimp Pasta Recipe in an airtight container in the refrigerator for up to 2 days. The shrimp and sauce maintain their flavor well but enjoy it sooner rather than later for peak freshness.
Freezing
While this dish tastes best fresh, you can freeze the pasta without shrimp for up to 1 month. Reheat with added cream or broth to bring back some sauciness. It’s better to add freshly cooked shrimp after thawing for the best texture.
Reheating
Reheat gently in a skillet over low heat with a splash of pasta water or cream to loosen the sauce and prevent drying out. Avoid using the microwave to preserve the shrimp’s tenderness and sauce creaminess.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning and searing. This helps achieve the best texture and caramelization.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk mixed with a bit of cornstarch to thicken, but the sauce will be less rich and creamy than with heavy cream.
What can I do if I don’t have rigatoni?
Any pasta shape works, though sturdy shapes like penne, farfalle, or fusilli are ideal because they hold the sauce well.
How spicy is the Marry Me Shrimp Pasta Recipe?
The recipe is mild by default. Adding chili flakes adds heat, but you can skip or adjust the amount to your preference.
Can I make this recipe vegetarian?
You can swap shrimp for hearty vegetables like mushrooms or artichoke hearts and use vegetable broth instead. The flavor profile will change but stay delicious and creamy.
Final Thoughts
This Marry Me Shrimp Pasta Recipe is one of those dishes that makes you feel like you’re treating yourself without any fuss. It’s vibrant, indulgent, and easy enough to whip up any night but impressive enough to share with someone special. Give it a try—you just might find your new go-to comfort meal or a romantic dinner that truly wows!
Print
Marry Me Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Marry Me Shrimp Pasta is a creamy, flavorful pasta dish featuring tender shrimp seasoned with paprika and garlic, tossed in a rich sun-dried tomato cream sauce. This quick and easy skillet-cooked meal combines succulent shrimp, al dente rigatoni, fresh basil, and Parmesan cheese for a restaurant-quality dinner that can be prepared in just 30 minutes.
Ingredients
Pasta
- 11 ounces rigatoni (or any pasta of your choice)
Shrimp
- 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 (optional)
Instructions
- 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 all aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to 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 unsalted butter in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Sear for about 1 minute per side until the shrimp are opaque and cooked through. Remove the shrimp from the skillet and set them aside.
- Prepare the Sauce: Reduce heat to medium and add the minced garlic to the same skillet. Sauté for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes, Italian seasoning, and remaining salt and pepper. Cook for another minute to release flavors. Sprinkle in the flour and cook, stirring constantly, for 30 seconds to form a roux.
- Deglaze and Simmer: Pour in the low-sodium chicken broth, scraping up any browned bits from the skillet to incorporate into the sauce. Let it simmer for about 2 minutes until it slightly thickens.
- Make It Creamy: Lower the heat to low. Stir in the heavy cream, double-concentrated tomato paste, and lemon juice. Continue to simmer for 2-3 minutes until the sauce thickens to a creamy consistency.
- Combine and Finish: Add the cooked pasta, seared 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, loosen it by adding a splash of the reserved pasta water.
- Serve: Plate the shrimp pasta and garnish with additional Parmesan cheese, fresh basil leaves, and chili flakes if desired. Serve immediately while hot for the best flavor and texture.
Notes
- You can substitute rigatoni with penne, farfalle, or any pasta shape you prefer.
- For a spicier kick, adjust the amount of chili flakes or add a pinch of cayenne pepper when seasoning the shrimp.
- Sun-dried tomatoes packed in oil work best for richer flavor, but drained tomatoes are suggested to avoid excess oiliness.
- If you prefer a lighter sauce, you can substitute heavy cream with half-and-half, but the sauce may be less thick and creamy.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Reserved pasta water contains starch that helps bind the sauce and pasta together for a silky texture.
