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–+ servings
Marry Me Shrimp Pasta

Marry Me Shrimp Pasta: A Romantic 30-Minute Meal Delight

Marry Me Shrimp Pasta combines seafood and pasta in a creamy, flavorful dish perfect for romantic meals and busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni The heart of the dish
For the Shrimp
  • 2 tbsp Olive Oil Substitute with butter for richness
  • 1 lb Shrimp Medium to large-sized, thawed
For the Sauce
  • 2 tbsp Unsalted Butter Can be replaced with olive oil
  • 1 tsp Salt Adjust to taste
  • 1 tsp Black Pepper Freshly cracked for flavor
  • 1 tsp Garlic Powder Boosts garlic flavor
  • 1 tbsp Sweet Paprika Smoked paprika is an alternative
  • 2 cloves Garlic Freshly minced
  • 1 cup Sun-Dried Tomatoes Drain properly before use
  • 1 tbsp Italian Seasoning Can substitute with dried thyme or oregano
  • 1 tbsp Flour Cornstarch as a gluten-free option
  • 1 cup Low Sodium Chicken Broth Vegetable broth or dry white wine are alternatives
  • 1 cup Heavy Cream Avoid lighter creams for best texture
  • 2 tbsp Double Concentrated Tomato Paste Optional but recommended
  • 2 tbsp Lemon Juice Fresh is best
  • 1/4 cup Chopped Basil Leaves Substitute with parsley if desired
  • 1/2 cup Grated Parmesan Pecorino or Grana Padano are alternatives
  • 1/2 tsp Chili Flakes Adjust for preferred spice level

Equipment

  • large skillet
  • pot
  • mixing bowl

Method
 

How to Make Marry Me Shrimp Pasta
  1. In a bowl, coat the shrimp with paprika, garlic powder, salt, and pepper. Let the flavors mingle.
  2. Boil rigatoni in salted water until al dente, usually about 8-10 minutes. Drain and set aside.
  3. In a large skillet, heat olive oil and butter over medium-high heat. Sear the shrimp for 1 minute per side until pink. Remove from pan.
  4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Toss in sun-dried tomatoes and Italian seasoning, cooking for an additional minute.
  5. Stir in flour, whisk to combine, and deglaze with chicken broth. Simmer for 2 minutes while scraping the skillet.
  6. Add heavy cream and tomato paste, bringing to a boil. Simmer for 3 minutes before stirring in lemon juice, basil, and Parmesan.
  7. Gently toss cooked rigatoni and shrimp into the sauce until coated. Sprinkle with chili flakes and serve immediately.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

For best results, serve immediately after cooking. Consider adding baby spinach or arugula for added nutrition.

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