Marry Me Shrimp Pasta Recipe

Introduction

Marry Me Shrimp Pasta is a creamy, flavorful dish that combines tender shrimp with a rich tomato cream sauce and al dente rigatoni. This dish is perfect for a cozy dinner that feels special without requiring hours in the kitchen.

Ingredients

• 11 ounces rigatoni
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound shrimp, peeled and deveined
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 4 garlic cloves, minced
• 3.5 ounces chopped sun-dried tomatoes, drained
• 1 teaspoon Italian seasoning
• 1 tablespoon flour
• ¾ cup low sodium chicken broth
• 1 cup heavy cream
• 1 tablespoon double concentrated tomato paste
• 1 tablespoon lemon juice
• ¼ cup chopped basil leaves
• ½ cup grated Parmesan
• Chili flakes for serving

Instructions

1. Step 1: Prepare the shrimp by peeling and deveining them. In a bowl, toss the shrimp with paprika, garlic powder, half the salt, and half the black pepper. Set aside to marinate.
2. Step 2: Mince the garlic, grate the Parmesan, chop the sun-dried tomatoes, and chop the basil leaves.
3. Step 3: Cook the rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside.
4. Step 4: Heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 minute per side until just cooked through. Remove the shrimp from the skillet and set aside in a clean bowl.
5. Step 5: Lower the heat to medium-low and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant.
6. Step 6: Add the sun-dried tomatoes, Italian seasoning, remaining salt, and pepper. Cook for another minute, then sprinkle the flour over the mixture and stir until fully incorporated.
7. Step 7: Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
8. Step 8: Stir in the heavy cream and tomato paste, then bring the sauce to a gentle boil. Allow it to simmer for about 3 minutes until slightly thickened.
9. Step 9: Add lemon juice and chopped basil to the sauce, then stir in the grated Parmesan until melted and creamy.
10. Step 10: Return the shrimp to the skillet and toss everything together with the cooked rigatoni.
11. Step 11: Serve immediately, sprinkled with chili flakes for a little heat if desired. Enjoy your delicious Marry Me Shrimp Pasta!

Tips & Variations

• For extra depth, use sun-dried tomatoes packed in oil rather than dry ones.
• Swap rigatoni for penne or fettuccine if preferred.
• Add a splash of white wine when deglazing for a subtle acidity.
• For milder flavor, reduce or omit the chili flakes.
• Use freshly grated Parmesan for the best melting and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce if needed. Shrimp can become rubbery if overcooked during reheating, so warm it just until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used but be sure to thaw them completely and pat dry before marinating and cooking to avoid excess moisture in the dish.

Is it possible to make this dish dairy-free?

You can substitute the heavy cream with coconut milk and use a dairy-free butter alternative. For cheese, try a vegan Parmesan substitute or nutritional yeast, though this will slightly alter the flavor.

Marry Me Shrimp Pasta Recipe

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★★★★★

4.5 from 65 reviews

Marry Me Shrimp Pasta is a creamy, flavorful dish featuring tender shrimp marinated with spices, seared to perfection, and tossed with rigatoni in a luscious sun-dried tomato and garlic cream sauce. Garnished with fresh basil and Parmesan, this comforting Italian-inspired pasta is perfect for an impressive yet easy weeknight dinner.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Pasta and Shrimp

• 11 ounces rigatoni
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound shrimp, peeled and deveined
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika

For the Sauce

• 4 garlic cloves, minced
• 3.5 ounces sun-dried tomatoes, chopped and drained
• 1 teaspoon Italian seasoning
• 1 tablespoon all-purpose 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
• Chili flakes, for serving

Instructions

1. Marinate the Shrimp: In a bowl, combine peeled and deveined shrimp with sweet paprika, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to allow flavors to meld.
2. Prepare Ingredients: Mince the garlic cloves, grate the Parmesan cheese, chop the sun-dried tomatoes, and finely chop the basil leaves for the sauce.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
4. Sear the Shrimp: Heat olive oil and butter over medium-high heat in a large skillet. Add the marinated shrimp in a single layer and sear for 1 minute on each side until just cooked through. Remove shrimp from skillet and place in a clean bowl.
5. Make the Sauce: In the same skillet, reduce heat to medium-low and add the minced garlic. Sauté for 1 minute until fragrant. Add chopped sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for 1 additional minute, then sprinkle in the flour and stir until fully incorporated.
6. Deglaze and Simmer: Slowly pour in the chicken broth while scraping up browned bits from the bottom of the skillet with a wooden spoon. Let the mixture simmer for 2 minutes to thicken slightly.
7. Add Cream and Tomato Paste: Pour in the heavy cream and stir in the tomato paste. Bring the sauce to a gentle boil, then let it simmer for about 3 minutes, allowing it to thicken and develop flavor further.
8. Finish the Sauce: Stir in lemon juice, chopped basil, and grated Parmesan cheese, mixing until the cheese melts and the sauce is creamy and smooth.
9. Combine and Serve: Return the cooked shrimp and rigatoni to the skillet. Toss everything together to coat the pasta and shrimp evenly with the sauce. Serve immediately, garnished with chili flakes to taste for a bit of heat. Enjoy!

Notes

• For best results, do not overcook the shrimp as they will continue to cook slightly when mixed with the sauce.
• If you prefer a spicier dish, increase the amount of chili flakes or add fresh chopped chili peppers.
• Use low sodium chicken broth to better control the saltiness of the dish.
• Fresh basil adds vibrant flavor, but you can substitute with dried Italian herbs if fresh isn’t available.
• This dish pairs wonderfully with a crisp green salad or a slice of crusty garlic bread.

Keywords: shrimp pasta, creamy pasta, rigatoni recipe, sun-dried tomato pasta, quick dinner, Italian shrimp recipe