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–+ servings
Marry Me Shrimp Pasta

Delicious Marry Me Shrimp Pasta Ready in Just 30 Minutes

This Marry Me Shrimp Pasta recipe is a quick and creamy dish that delights for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 10 ounces rigatoni You can also use fusili or penne for variety.
For the Shrimp
  • 1 pound fresh shrimp Can substitute with chicken or tofu.
For the Base
  • 2 tablespoons olive oil Essential for sautéing shrimp and garlic.
  • 2 tablespoons butter Can use all olive oil if preferred.
  • to taste salt Adjust according to your taste.
  • to taste pepper Adjust according to your taste.
For the Sauce
  • 1 teaspoon garlic powder Fresh minced garlic can be used for stronger flavor.
  • 1 teaspoon sweet paprika Try smoked paprika for a smoky kick.
  • 1 cup sun-dried tomatoes Ensure they are well-drained.
  • 3 cloves fresh garlic Minced for better flavor.
  • 1 tablespoon flour Acts as a thickening agent.
  • 1 cup chicken broth Can be replaced with vegetable broth or white wine.
  • 1 cup heavy cream Creates a rich, velvety texture.
  • 2 tablespoons tomato paste Add more to enhance sweetness and richness.
  • 1 tablespoon lemon juice Can be omitted for a milder profile.
  • ¼ cup basil leaves Freshness in every bite.
  • ½ cup Parmesan cheese Grated for best results.
  • to taste chili flakes Optional for extra heat.

Equipment

  • Large Pot
  • Colander
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Start by rinsing and patting dry about 1 pound of shrimp. Season them with salt, pepper, garlic powder, and sweet paprika.
  2. Bring a large pot of salted water to a boil. Add 10 ounces of rigatoni, cook until al dente, then drain.
  3. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil and sauté the shrimp until pink.
  4. Sauté 3 cloves of minced garlic in the skillet, then add sun-dried tomatoes and cook for an additional minute.
  5. Sprinkle 1 tablespoon of flour into the skillet, stir, and then gradually add 1 cup of chicken broth while stirring.
  6. Pour in 1 cup of heavy cream and 2 tablespoons of tomato paste, simmer until thickened, then add lemon juice, basil, and Parmesan cheese.
  7. Toss the cooked rigatoni and shrimp into the skillet, mixing thoroughly. If necessary, add reserved pasta water to adjust sauce consistency.
  8. Serve immediately, garnished with extra Parmesan and chili flakes if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Use fresh ingredients for optimal flavor and presentation. Adjust creaminess and add greens for nutrition. Reserve cooking water for sauce consistency.

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