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Marry Me Shrimp Pasta Recipe

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3.9 from 197 reviews

This Marry Me Shrimp Pasta is a luscious and creamy dish featuring tender shrimp seared to perfection and tossed with rigatoni in a flavorful sun-dried tomato and garlic cream sauce. With a delightful hint of spice from paprika and chili flakes, and fresh basil for brightness, this recipe is a perfect quick weeknight dinner that feels special and indulgent but is ready in just 30 minutes.

Ingredients

Pasta

  • 11 ounces rigatoni

Shrimp and Marinade

  • 1 pound shrimp, peeled and deveined
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided

Sauce

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 3.5 ounces chopped sun-dried tomatoes, drained
  • 1 tsp Italian seasoning
  • 1 tbsp flour
  • ¾ cup low sodium chicken broth
  • 1 cup heavy cream
  • 1 tbsp double concentrated tomato paste
  • 1 tbsp lemon juice
  • ¼ cup chopped basil leaves
  • ½ cup grated Parmesan cheese
  • Chili flakes, for serving

Instructions

  1. Marinating: In a bowl, combine the peeled and deveined shrimp with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Set aside to let the flavors meld.
  2. Preparing Ingredients: Mince the garlic, grate the Parmesan cheese, chop the sun-dried tomatoes, and finely chop the basil leaves to have everything ready for cooking.
  3. Boiling Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
  4. Searing Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Arrange the shrimp in a single layer and sear for about 1 minute on each side until just cooked through. Remove shrimp from skillet and place in a clean bowl.
  5. Making Sauce Base: Lower the heat to medium-low and add the minced garlic to the skillet. Sauté for 1 minute to release aromas. Add the sun-dried tomatoes, Italian seasoning, the remaining ½ teaspoon salt, and ½ teaspoon black pepper. Cook for an additional minute.
  6. Thickening the Sauce: Sprinkle in the flour and stir constantly until fully incorporated to make a roux. Deglaze the pan by adding the chicken broth gradually, scraping up any brown bits with a wooden spoon. Let simmer for 2 minutes to thicken slightly.
  7. Adding Cream and Flavorings: Pour in the heavy cream and stir in the tomato paste. Bring the sauce to a boil, then reduce to simmer for 3 minutes to meld flavors and thicken further. Stir in lemon juice and chopped basil leaves.
  8. Finishing the Sauce: Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
  9. Combining and Serving: Toss the cooked rigatoni and seared shrimp into the sauce, mixing gently to coat everything evenly. Serve immediately, garnished with chili flakes to taste for a spicy kick.

Notes

  • For best flavor, use high-quality sun-dried tomatoes packed in oil and drained well.
  • Don’t overcook the shrimp; searing for about 1 minute per side keeps them tender and juicy.
  • Adjust seasoning and chili flakes based on your spice preference.
  • Substitute heavy cream with half-and-half for a lighter version, though sauce will be less rich.
  • Freshly grated Parmesan gives a better melt and flavor compared to pre-grated versions.
  • This dish pairs beautifully with a crisp green salad or garlic bread for a complete meal.

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