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Marry Me Shrimp Pasta

Marry Me Shrimp Pasta: 30 Minutes to Dinner Bliss

Marry Me Shrimp Pasta is a delightful, creamy dish that transforms any night into a romantic celebration.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rigatoni Can substitute with fusili or penne.
For the Shrimp
  • 1 tablespoon Olive Oil Can swap with vegetable oil.
  • 1 tablespoon Unsalted Butter Replace with vegan butter for a dairy-free option.
  • 1 pound Shrimp Medium-large shrimp is ideal; any size works.
  • 1 teaspoon Salt Sea salt is a refined choice.
  • 1/2 teaspoon Black Pepper Freshly cracked is recommended.
For the Flavor
  • 1 teaspoon Garlic Powder Can substitute with fresh minced garlic.
  • 1 teaspoon Sweet Paprika Substitute with smoked paprika for extra depth.
  • 2 cloves Garlic Cloves Use one if opting for garlic powder.
  • 1/2 cup Sun-Dried Tomatoes Ensure they are well-drained.
  • 1 teaspoon Italian Seasoning Dried thyme or oregano can be used as substitutes.
For the Sauce
  • 2 tablespoons Flour Can substitute with cornstarch for gluten-free.
  • 1 cup Low Sodium Chicken Broth Vegetable or fish broth can be used as an alternative.
  • 1 cup Heavy Cream Avoid substitutes like half-and-half.
  • 2 tablespoons Double Concentrated Tomato Paste Regular tomato paste can also work if necessary.
  • 1 tablespoon Lemon Juice Fresh is preferable.
  • 1/4 cup Basil Leaves Parsley can be an alternative.
  • 1/2 cup Grated Parmesan Options like Pecorino or Asiago can be used.
  • 1/4 teaspoon Chili Flakes Optional for a spicy kick.

Equipment

  • Large pot
  • large skillet
  • cutting board
  • Chef's knife

Method
 

Directions
  1. Prepare Ingredients: Begin by peeling and deveining the shrimp. Coarsely chop the sun-dried tomatoes and basil, and mince the garlic cloves.
  2. Boil Pasta: Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the rigatoni according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  3. Sear Shrimp: Heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat. Add the shrimp and cook for approximately 1 minute on each side, until pink. Remove and set aside.
  4. Sauté Garlic: In the same skillet, add more olive oil if needed and sauté the minced garlic for about 1 minute until fragrant. Stir in the sun-dried tomatoes and Italian seasoning, cooking for another minute.
  5. Make the Sauce: Sprinkle the flour into the skillet and stir. Gradually pour in the chicken broth, stirring constantly. Let it simmer for about 2 minutes.
  6. Add Cream and Tomato Paste: Lower the heat, add the heavy cream, and stir in the tomato paste. Bring to a gentle boil and simmer for about 3 minutes.
  7. Finish with Flavor: Add the lemon juice and chopped basil, stirring well. Gradually mix in the Parmesan until melted.
  8. Combine Pasta and Shrimp: Toss the rigatoni and shrimp into the sauce, ensuring each piece is coated. Serve hot, garnished with chili flakes.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For extra nutrition, add baby spinach just before serving. Save a cup of pasta water to adjust sauce consistency if needed.

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