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Marry Me Shrimp Pasta: A Creamy 30-Minute Romance

An unforgettable Marry Me Shrimp Pasta experience with creamy sun-dried tomato sauce that feels like a warm embrace.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Rigatoni or substitute with penne or fusilli
For the Sauce
  • 2 tablespoons Olive Oil can be swapped with any cooking oil
  • 2 tablespoons Butter for a dairy-free version, increase olive oil
  • 1 pound Shrimp medium-large, cleaned and deveined
  • 1 teaspoon Salt adjust based on preference
  • 1 teaspoon Black Pepper to taste
  • 1 teaspoon Garlic Powder adjust if using fresh garlic
  • 1 teaspoon Sweet Paprika consider smoked for a twist
  • 4 cloves Garlic freshly minced
  • 1 cup Sun-Dried Tomatoes well-drained
  • 1 teaspoon Italian Seasoning can substitute with thyme or oregano
  • 2 tablespoons Flour or cornstarch for gluten-free
  • 1 cup Low Sodium Chicken Broth or use vegetable broth
  • 1 cup Heavy Cream avoid half-and-half
  • 2 tablespoons Double Concentrated Tomato Paste can be omitted
  • 2 tablespoons Lemon Juice freshly squeezed
  • ¼ cup Basil Leaves chopped
  • ½ cup Grated Parmesan or substitute with Pecorino
  • to taste Chili Flakes optional

Equipment

  • Large pot
  • Large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Shrimp: Peel and devein the shrimp. Season with salt, black pepper, sweet paprika, and garlic powder. Let it sit for 10 minutes.
  2. Cook the Pasta: Boil salted water, add rigatoni, cook until al dente (8-10 mins). Reserve 1 cup pasta water, then drain.
  3. Sear the Shrimp: In a skillet, heat olive oil and butter, cook shrimp 1 minute per side until pink. Remove and set aside.
  4. Sauté Aromatics: In the same skillet, sauté minced garlic for 30 seconds, then add sun-dried tomatoes and Italian seasoning for 1 minute.
  5. Create the Sauce: Add flour, stirring for 1 minute. Gradually add chicken broth, simmer for 2 minutes until thickened.
  6. Add Cream and Tomato Paste: Stir in heavy cream and tomato paste, boil then simmer for 3 minutes.
  7. Combine and Finish: Stir in lemon juice, basil, and Parmesan. Fold in rigatoni and shrimp, adjusting with reserved pasta water if needed.
  8. Serve and Garnish: Plate the pasta, garnish with extra Parmesan and chili flakes if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For perfect shrimp, avoid overcooking. Adjust seasoning to taste and feel free to add vegetables for a nutritious twist.

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