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
Scale
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.
