Description
A creamy, flavorful shrimp pasta dish featuring tender seared shrimp, sun-dried tomatoes, and a rich tomato cream sauce infused with garlic and Italian seasoning. Ready in just 30 minutes, this Marry Me Shrimp Pasta makes a perfect quick yet impressive meal.
Ingredients
Scale
Pasta
- 11 ounces rigatoni (or any pasta of your choice)
Shrimp Seasoning
- 1 pound shrimp, peeled and deveined
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Shrimp Cooking
- 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
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 in preparation for cooking.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside for later.
- Sear the Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear them for one minute on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: Lower the heat to medium and add the minced garlic to the skillet. Sauté for one minute until fragrant. Add the chopped sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for another minute, then stir in the flour and cook for 30 seconds to remove the raw taste.
- Deglaze and Simmer: Pour in the chicken broth while scraping the bottom of the pan to lift up any browned bits. Let the mixture simmer for about two minutes to slightly thicken.
- Make It Creamy: Reduce the heat to low and stir in the heavy cream, tomato paste, and lemon juice. Simmer the sauce for 2-3 minutes until it thickens slightly, stirring frequently to avoid burning.
- Combine the Ingredients: Add the cooked pasta, seared shrimp, and chopped basil to the skillet. Toss everything together so the pasta and shrimp are well coated with the sauce. Stir in the grated Parmesan cheese until it melts into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve: Plate the pasta and garnish with additional Parmesan, fresh basil leaves, and chili flakes if desired. Serve immediately while warm and enjoy.
Notes
- Reserve pasta water is useful to adjust sauce consistency without diluting flavor.
- Ensure shrimp is peeled and deveined for best texture and taste.
- You can substitute rigatoni with penne or any pasta shape you prefer.
- Sun-dried tomatoes packed in oil can be used but be sure to drain excess oil.
- Adjust chili flakes to your heat preference or omit if sensitive to spice.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.
