Description
Marry Me Shrimp Pasta is a decadent and flavorful dish featuring tender shrimp in a creamy sun-dried tomato sauce, tossed with spinach, Parmesan, and perfectly cooked rigatoni or penne pasta. This vibrant, restaurant-quality meal combines rich cream, tangy sun-dried tomatoes, and fragrant herbs for an irresistible weeknight dinner or special occasion treat.
Ingredients
Scale
Shrimp and Pasta
- 1 lb. large shrimp, peeled, deveined, tails removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 16 oz. rigatoni or penne pasta
Sauce
- 1 cup drained sun-dried tomatoes packed in oil, sliced
- 4 Tbsp. tomato oil, divided
- 4 garlic cloves, finely chopped
- 2 tbsp. tomato paste
- 1/4 tsp. crushed red pepper flakes
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp. Italian seasoning
- 1 (5-oz.) pkg. baby spinach
- 1 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
For Serving
- Torn fresh basil leaves
Instructions
- Cook the shrimp: In a large heavy skillet over medium-high heat, heat 2 tablespoons of the tomato oil. Season the shrimp with kosher salt and freshly ground black pepper. Add the shrimp to the skillet and cook, stirring occasionally, until they turn pink and opaque, about 3 minutes. Once cooked, transfer the shrimp to a plate or bowl and set aside.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni or penne and cook according to package instructions until al dente, stirring occasionally. Drain the pasta and set aside.
- Prepare the sauce: In the same skillet used for the shrimp, reduce heat to medium. Add the remaining 2 tablespoons of tomato oil. Stir in the minced garlic, tomato paste, and crushed red pepper flakes. Cook, stirring continuously, until the tomato paste deepens in color and the garlic is fragrant, about 1 minute.
- Add sun-dried tomatoes and liquids: Stir in the sliced sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet to enhance flavor.
- Reduce the sauce: Let the sauce simmer, stirring occasionally, until it reduces slightly and thickens, about 5 minutes.
- Add spinach: Incorporate the baby spinach into the sauce and cook, stirring, until the spinach wilts, 1 to 2 minutes.
- Combine pasta and shrimp: Add the drained pasta, cooked shrimp, and grated Parmesan cheese to the sauce. Stir continuously until the pasta is well coated, the shrimp are evenly distributed, and the sauce appears glossy. Season with additional kosher salt and black pepper to taste.
- Rest the dish: Remove the skillet from heat. Cover and let the pasta sit for 2 to 3 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Serve: Give the pasta another stir, then divide among serving bowls. Garnish with torn fresh basil leaves and extra Parmesan cheese. Serve immediately.
Notes
- This dish features a rich, creamy sun-dried tomato sauce that perfectly complements succulent shrimp and tender pasta.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- For a vegetarian version, substitute shrimp with sautéed mushrooms and use vegetable broth.
- The resting step off the heat allows the sauce to thicken and the flavors to intensify.
- Fresh basil adds a fragrant, fresh note that brightens the creamy richness.
Nutrition
- Serving Size: 1 serving
- Calories: 870
- Sugar: 11 g
- Sodium: 1135 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 94 g
- Fiber: 7 g
- Protein: 52 g
- Cholesterol: 262 mg
