Description
Marry Me Shrimp Pasta is a creamy, flavorful pasta dish featuring tender shrimp, sun-dried tomatoes, and a rich tomato cream sauce infused with garlic and Italian herbs. This easy-to-make recipe combines perfectly cooked rigatoni with a luscious sauce, fresh basil, and a hint of spice, making it an ideal weeknight dinner that feels special enough for company.
Ingredients
Scale
Pasta
- 11 oz rigatoni
Shrimp and Seasoning
- 1 lb shrimp, peeled and deveined
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1 tsp sweet paprika
Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves, minced
- 3.5 oz sun-dried tomatoes, chopped and drained
- 1 tsp Italian seasoning
- 1 tbsp flour
- ¾ cup low sodium chicken broth
- 1 cup heavy cream
- 1 tbsp double concentrated tomato paste
- 1 tbsp lemon juice
- ¼ cup fresh basil, chopped
- ½ cup grated Parmesan
Optional Garnish
- Chili flakes
Instructions
- Cook Pasta: Cook rigatoni according to package instructions until al dente. Drain well and set aside, keeping it warm for combining with the sauce later.
- Season Shrimp: In a bowl, toss the shrimp with half the salt, half the black pepper, garlic powder, and sweet paprika to evenly coat them with the spices.
- Cook Shrimp: Heat the olive oil and unsalted butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 to 3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics and Tomatoes: In the same skillet, add minced garlic, chopped sun-dried tomatoes, and Italian seasoning. Cook for about 1 minute until fragrant, stirring frequently to avoid burning the garlic.
- Make the Sauce: Sprinkle the flour into the skillet and stir to combine with the aromatics. Gradually pour in the low sodium chicken broth, followed by the heavy cream and tomato paste. Stir well and let the mixture simmer for 3 to 4 minutes, or until the sauce thickens considerably.
- Finish the Sauce: Stir in the lemon juice, grated Parmesan cheese, and chopped fresh basil. Mix thoroughly to incorporate all flavors.
- Combine and Serve: Add the cooked shrimp back into the skillet along with the drained rigatoni pasta. Toss everything together gently to coat the pasta and shrimp evenly with the creamy sauce. Serve hot, garnished with chili flakes if desired for a spicy kick.
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, keeping in mind it may affect creaminess.
- Sun-dried tomatoes packed in oil can be used; if so, reduce or omit the olive oil in the pan to avoid excessive oiliness.
- Chili flakes are optional but add a nice spicy contrast to the creamy sauce.
- For best flavor, use freshly grated Parmesan cheese rather than pre-grated.
- Serve immediately to enjoy the shrimp at its best texture and flavor.
