Description
Marry Me Shrimp Pasta is a decadent dish featuring tender shrimp cooked in a creamy sun-dried tomato sauce with spinach and Italian herbs, served over perfectly al dente rigatoni or penne pasta. This flavorful and comforting recipe combines savory garlic, rich cream, and tangy sun-dried tomatoes to create an indulgent pasta meal perfect for special occasions or satisfying weeknight dinners.
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 c. 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 c. low-sodium chicken broth
- 1 c. 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
Garnish
- Torn fresh basil, for serving
Instructions
- Cook the shrimp: Heat 2 Tbsp. of tomato oil in a large heavy skillet over medium-high heat. Season the shrimp with kosher salt and freshly ground black pepper. Add shrimp to the skillet and cook, stirring occasionally, until shrimp turn pink and opaque, about 3 minutes. Transfer shrimp to a plate or bowl and set aside.
- Cook the pasta: While shrimp cooks, bring a large pot of salted water to a boil. Add rigatoni or penne and cook, stirring occasionally, until al dente according to package instructions. Drain pasta and set aside.
- Prepare the sauce: In the same skillet over medium heat, add the remaining 2 Tbsp. tomato oil. Stir in finely chopped garlic, tomato paste, and crushed red pepper flakes. Cook while stirring until the tomato paste deepens in color, about 1 minute. Add sliced sun-dried tomatoes, low-sodium chicken broth, heavy cream, and Italian seasoning. Bring the mixture to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until the sauce slightly reduces, approximately 5 minutes.
- Wilt the spinach: Add baby spinach to the sauce and cook, stirring, until the spinach is fully wilted, about 1 to 2 minutes.
- Combine pasta, shrimp, and cheese: Add the cooked pasta, reserved shrimp, and 1/2 cup grated Parmesan cheese to the skillet. Stir to coat the pasta evenly and ensure the sauce is glossy. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed. Remove the skillet from heat, cover, and let rest for 2 to 3 minutes to allow flavors to meld. Give the pasta a final stir before serving.
- Serve: Divide the shrimp pasta among serving bowls. Garnish generously with torn fresh basil leaves and additional grated Parmesan cheese. Serve immediately for a rich, flavorful meal.
Notes
- Marry Me Shrimp Pasta features a rich sun-dried tomato cream sauce loaded with shrimp, spinach, and fragrant herbs, all tossed with perfectly al dente pasta.
- Use rigatoni or penne pasta as they hold the creamy sauce well.
- Adjust crushed red pepper flakes to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, noting the sauce will be less rich.
- Ensure not to overcook shrimp to keep them tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/5th of recipe)
- 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
