Description
Inspired by the viral “Marry Me Chicken,” this creamy shrimp pasta is rich, flavorful, and perfect for any occasion. Featuring tender shrimp, sun-dried tomatoes, and a luscious sauce, it’s a quick 30-minute dish that will have everyone asking for seconds!
Ingredients
Scale
Pasta:
- 11 ounces rigatoni (or any pasta of your choice)
Shrimp:
- 1 pound shrimp, peeled and deveined
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Sauce:
- 4 garlic cloves, minced
- 3.5 ounces sun-dried tomatoes, chopped and drained
- 1 teaspoon Italian seasoning
- 1 tablespoon flour
- 3/4 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon double-concentrated tomato paste
- 1 tablespoon lemon juice
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
Optional:
- Chili flakes, for serving
Instructions
- Prep the Ingredients:
Peel and devein the shrimp, then toss them with sweet paprika, garlic powder, salt, and black pepper. Set aside. Mince the garlic, chop the sun-dried tomatoes and basil, and grate the Parmesan. - Cook the Pasta:
Bring a pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. - Sear the Shrimp:
In a large skillet, heat olive oil and butter over medium-high heat. Add the shrimp in a single layer and sear for 1 minute per side until cooked through. Remove shrimp from the skillet and set aside. - Prepare the Sauce:
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant. Add the sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for another minute. Stir in the flour and cook for 30 seconds. Deglaze the skillet with chicken broth, scraping up the browned bits from the pan. Simmer for 2 minutes. - Make It Creamy:
Reduce the heat to low, then stir in the heavy cream, tomato paste, and lemon juice. Simmer for 2-3 minutes until the sauce thickens slightly. - Combine the Ingredients:
Add the cooked pasta, shrimp, and chopped basil to the skillet. Toss to coat everything evenly in the sauce. Stir in the grated Parmesan cheese and let it melt into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. - Serve:
Plate the pasta and garnish with additional Parmesan, fresh basil, and chili flakes, if desired. Serve immediately.
Notes
- This dish pairs well with a simple green salad or garlic bread for a complete meal.
- You can substitute the rigatoni with any pasta shape you prefer, such as penne or fettuccine.
- For a lighter option, use half-and-half instead of heavy cream.
- If you like it spicier, feel free to add chili flakes to the sauce or on top when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 6 g
- Sodium: 690mg
- Fat: 38g
- Saturated Fat: 15 g
- Unsaturated Fat: 18g
- Trans Fat: 0 g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 213mg