Ingredients

12 ounces pasta such as penne, rigatoni, or fettuccine

1 pound medium or large shrimp, peeled and deveined

1 tablespoon olive oil

2 tablespoons butter, divided

4 cloves garlic, minced

1 small shallot or 1/2 small onion, finely chopped

2 tablespoons tomato paste

1/3 cup chopped sun-dried tomatoes

1/2 cup chicken broth

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes, or more to taste

1/2 teaspoon salt, plus more for pasta water

1/4 teaspoon black pepper

2 tablespoons chopped fresh basil or parsley

1 teaspoon lemon juice, optional

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.

Step 2: Pat the shrimp dry with paper towels. Season with the salt and black pepper.

Step 3: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, just until pink and lightly golden. Remove the shrimp from the skillet and set aside.

Step 4: Reduce the heat to medium. Add the remaining 1 tablespoon butter, then sauté the shallot for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.

Step 5: Add the tomato paste, Italian seasoning, and red pepper flakes. Stir for 1 minute until the tomato paste darkens slightly and becomes fragrant.

Step 6: Stir in the sun-dried tomatoes, then pour in the chicken broth. Scrape up any browned bits from the bottom of the pan.

Step 7: Lower the heat and pour in the heavy cream. Stir until smooth, then add the Parmesan cheese and mix until melted and creamy.

Step 8: Return the shrimp to the skillet and let them warm gently for 1 minute.

Step 9: Add the cooked pasta to the sauce and toss until fully coated. Add a splash of reserved pasta water if needed to loosen the sauce.

Step 10: Finish with chopped basil or parsley and lemon juice, if using. Serve warm with extra Parmesan on top.

Tips & Variations

For a vegetarian option, substitute shrimp with sautéed mushrooms or roasted vegetables.

Use gluten-free pasta to make the dish gluten-free.

Adjust red pepper flakes to control the heat level according to your preference.

Freshly grated Parmesan enhances the creaminess and flavor better than pre-grated cheese.

If sun-dried tomatoes are packed in oil, drain them well before chopping to avoid thinning the sauce.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to fully thaw and pat the shrimp dry before cooking to ensure they sear properly and the sauce doesn’t become watery.

What type of pasta works best for Marry Me Shrimp Pasta?

Pasta shapes like penne, rigatoni, or fettuccine hold the creamy sauce well, but feel free to use your favorite pasta or whatever you have on hand.

Dinner

Marry Me Shrimp Pasta Recipe

Introduction