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–+ servings
Marry Me Shrimp Pasta

Irresistible Marry Me Shrimp Pasta in 30 Minutes Flat

Discover the magic of Marry Me Shrimp Pasta, a creamy, delicious dish perfect for impressing your loved ones.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Rigatoni A sturdy pasta that holds the creamy sauce beautifully
For the Shrimp
  • 1 tbsp Olive Oil Used for searing the shrimp
  • 1 tbsp Unsalted Butter Enhances flavor during sautéing
  • 1 lb Shrimp Medium-large, deveined and peeled
  • 0.5 tsp Salt For seasoning the shrimp
  • 0.5 tsp Black Pepper For seasoning the shrimp
For the Sauce
  • 1 tsp Garlic Powder Can substitute with fresh garlic
  • 1 tsp Sweet Paprika Try smoked paprika for an added smoky touch
  • 3 cloves Fresh Garlic Minced
  • 0.5 cups Sun-Dried Tomatoes Drained well
  • 1 tsp Italian Seasoning A blend of herbs to complement the sauce
  • 1 tbsp Flour Thickens the sauce
  • 1 cups Low Sodium Chicken Broth For depth of flavor
  • 0.75 cups Heavy Cream Creates a rich sauce
  • 1 tbsp Tomato Paste Double-concentrated is best
  • 0.5 tbsp Lemon Juice Adds acidity to the sauce
  • 0.25 cups Chopped Basil Leaves For flavor
  • 0.25 cups Grated Parmesan For added flavor
  • 0.25 tsp Chili Flakes Optional heat

Equipment

  • large pot
  • large skillet
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Evenly season the shrimp with garlic powder, sweet paprika, salt, and pepper. Let the shrimp sit for a few minutes.
  2. Bring a large pot of salted water to boil and cook the rigatoni according to package instructions until al dente. Save a cup of pasta water, then drain and set aside.
  3. In a large skillet, heat olive oil and butter over medium heat. Sear the shrimp until pink and opaque, about 2-3 minutes on each side. Remove and set aside.
  4. In the same skillet, sauté minced garlic for 30 seconds. Add sun-dried tomatoes and Italian seasoning, cooking for 2 minutes.
  5. Pour in chicken broth, scraping the skillet to deglaze. Simmer for 3-4 minutes until slightly thickened.
  6. Stir in heavy cream and tomato paste, simmering for an additional 3-5 minutes until thickened. Add lemon juice and chopped basil.
  7. Toss the drained rigatoni and seared shrimp into the sauce, mixing gently. Adjust thickness with reserved pasta water if needed. Serve garnished with basil and chili flakes.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge. For freezing, use a freezer-safe container for up to 3 months. Reheat on low heat with a splash of cream or broth.

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