Print

Marry Me Shrimp Pasta Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/marry-me-shrimp-pasta-recipe/