Ingredients
Pasta
- 11 ounces rigatoni
Shrimp Marinade
- 1 pound shrimp (peeled and deveined)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Shrimp and Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
- 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
- Chili flakes (for serving)
Instructions
- Marinating: Combine the peeled and deveined shrimp with paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper in a bowl. Toss to coat evenly and set aside to marinate while preparing other ingredients.
- Cutting: Mince the garlic cloves, grate the Parmesan cheese, chop the sun-dried tomatoes, and finely chop the basil leaves. Having these ready will streamline cooking.
- Boiling: Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package directions until al dente. Once cooked, drain and set aside.
- Searing: Heat olive oil and unsalted butter over medium-high heat in a large skillet. Add the marinated shrimp in a single layer and sear for 1 minute per side until just cooked through and slightly golden. Remove shrimp from skillet and transfer to a clean bowl.
- Cooking the sauce: Reduce heat to medium-low and add minced garlic to the skillet. Sauté for 1 minute until fragrant. Then add sun-dried tomatoes, Italian seasoning, the remaining ½ teaspoon salt and ½ teaspoon black pepper. Cook for another minute. Stir in flour and cook, stirring, until incorporated. Deglaze the skillet by slowly pouring in chicken broth, scraping up any browned bits with a wooden spoon. Let simmer for 2 minutes to thicken slightly.
- Simmering the sauce: Pour in the heavy cream and stir in tomato paste. Bring to a gentle boil, then let it simmer for about 3 minutes or until the sauce thickens slightly and the pasta is ready. Stir in lemon juice, chopped basil, and grated Parmesan cheese until well combined and smooth.
- Serving: Toss the cooked rigatoni and seared shrimp into the sauce, stirring gently to coat everything evenly. Serve immediately, topped with chili flakes to taste for a subtle kick. Enjoy your delicious Marry Me Shrimp Pasta!
Notes
- Be careful not to overcook the shrimp during searing to keep them tender and juicy.
- Use low sodium chicken broth to control salt levels in the dish.
- Double concentrated tomato paste adds richness and depth, but you can substitute with regular tomato paste if unavailable, adjusting quantity accordingly.
- Chili flakes are optional but recommended for balanced heat.
- Fresh basil brightens the sauce; add it at the end to preserve its flavor and color.
- This dish pairs well with a crisp green salad and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
