why make this recipe
This dish is fast, rich, and full of flavor. It mixes creamy tomato sauce, bright lemon, and tender shrimp. You can make it on weeknights or for a date night. The pasta feels special but the steps stay simple.
introduction
This Marry Me Shrimp Pasta gives you a creamy, slightly tangy sauce and juicy shrimp. It borrows the idea of a creamy tomato and herb sauce from the popular Marry Me Chicken recipe and changes it to a quick shrimp pasta. The result cooks fast and tastes like a restaurant meal.
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 cheese
- Chili flakes, for serving
how to make Marry Me Shrimp Pasta
- Prepare the shrimp by peeling and deveining. Season with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Set aside.
- Cook the rigatoni al dente according to package directions and drain.
- Heat olive oil and butter in a skillet over medium-high heat. Sear the shrimp 1 minute on each side until just pink, then remove and set aside.
- In the same skillet, sauté minced garlic for 1 minute. Add sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook 1 more minute.
- Stir in flour and cook briefly, then deglaze with chicken broth. Simmer 2 minutes to thicken slightly.
- Add heavy cream and tomato paste. Bring to a boil, then reduce heat and simmer 3 minutes while the pasta finishes.
- Mix in lemon juice and chopped basil. Stir in Parmesan until smooth.
- Toss pasta and shrimp into the sauce until well coated. Garnish with chili flakes and extra basil if you like. Serve warm.
Directions :
- Prepare the shrimp by peeling and deveining, then season with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Set aside.
- Cook the rigatoni al dente according to package directions and drain.
- Heat olive oil and butter in a skillet. Sear the shrimp for 1 minute on each side, then set aside.
- In the same skillet, sauté minced garlic for 1 minute, then add sun-dried tomatoes, Italian seasoning, remaining salt and pepper, cooking for another minute.
- Stir in flour, deglaze with chicken broth, and simmer for 2 minutes.
- Add cream and tomato paste, bring to a boil and simmer for 3 minutes until pasta is done.
- Mix in lemon juice and basil, then stir in Parmesan.
- Toss with pasta and shrimp, garnish with chili flakes, and enjoy!
how to serve Marry Me Shrimp Pasta
Serve hot on warm plates. Add extra grated Parmesan and a few more basil leaves. Offer crusty bread or a simple green salad on the side. A lemon wedge on the plate brightens the dish.
how to store Marry Me Shrimp Pasta
Cool the pasta to room temperature within two hours. Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce. Do not freeze with shrimp; freezing can change the shrimp texture.
tips to make Marry Me Shrimp Pasta
- Do not overcook the shrimp. They cook fast and turn rubbery if left too long.
- Drain sun-dried tomatoes well to avoid extra oil.
- Use fresh basil if possible for better flavor.
- If the sauce is too thick, add a little pasta water or chicken broth to loosen it.
- Taste and adjust salt and lemon at the end for bright flavor.
variation (if any)
- Use fettuccine, penne, or linguine instead of rigatoni.
- Swap shrimp for cooked chicken pieces to make it more filling.
- Add spinach or mushrooms in step 4 for extra veggies.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp fully and pat dry before seasoning and searing.
Q: Can I make this dairy-free?
A: You can try coconut cream or a dairy-free heavy cream substitute and skip Parmesan, but taste will change.
Q: How long does the sauce keep?
A: The sauce alone (without shrimp) stays in the fridge for 2 to 3 days. Reheat gently.
Q: Can I make this ahead?
A: Make the sauce ahead and keep shrimp separate. Reheat sauce and add shrimp at the end to avoid overcooking.
Q: What level of spice is this?
A: The recipe is mild. Add more chili flakes for heat.
Marry Me Shrimp Pasta
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Seafood
Description
A quick and flavorful creamy shrimp pasta dish with a tangy tomato sauce.
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 cheese
- Chili flakes, for serving
Instructions
- Prepare the shrimp by peeling and deveining. Season with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Set aside.
- Cook the rigatoni al dente according to package directions and drain.
- Heat olive oil and butter in a skillet over medium-high heat. Sear the shrimp 1 minute on each side until just pink, then remove and set aside.
- In the same skillet, sauté minced garlic for 1 minute. Add sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook 1 more minute.
- Stir in flour and cook briefly, then deglaze with chicken broth. Simmer 2 minutes to thicken slightly.
- Add heavy cream and tomato paste. Bring to a boil, then reduce heat and simmer 3 minutes while the pasta finishes.
- Mix in lemon juice and chopped basil. Stir in Parmesan until smooth.
- Toss pasta and shrimp into the sauce until well coated. Garnish with chili flakes and extra basil if you like. Serve warm.
Notes
Do not overcook the shrimp. Use fresh basil for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
