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Marry Me Shrimp Pasta

Creamy Marry Me Shrimp Pasta That Steals Hearts Fast

Marry Me Shrimp Pasta is a creamy delight that transforms a simple evening into a romantic feast in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 ounces Rigatoni any pasta shape can be a great alternative
For the Shrimp
  • 2 tablespoons Olive Oil can use all olive oil for a dairy-free dish
  • 1 tablespoon Unsalted Butter
  • 1 pound Medium to large shrimp juicy and tender preferred
  • to taste Salt essential for seasoning
  • to taste Black Pepper essential for seasoning
For the Sauce
  • 1 teaspoon Garlic Powder or use minced garlic for a fresh touch
  • 1 teaspoon Sweet Paprika smoked paprika can change flavor profile
  • 3 cloves Garlic fresh cloves enhance taste
  • 1 cup Sun-Dried Tomatoes drain them well before adding
  • 1 teaspoon Italian Seasoning substitute dried thyme or oregano as needed
  • 2 tablespoons Flour cornstarch is a gluten-free alternative
  • 1 cup Low Sodium Chicken Broth or use vegetable broth or dry white wine
  • 1 cup Heavy Cream coconut or cashew cream for a dairy-free substitute
  • 2 tablespoons Double Concentrated Tomato Paste
  • 2 tablespoons Lemon Juice can substitute vinegar
  • ¼ cup Chopped Basil Leaves parsley can substitute basil
  • ½ cup Grated Parmesan pecorino or asiago can be used
  • to taste Chili Flakes for added spice

Equipment

  • Large pot
  • Colander
  • large skillet
  • Wooden Spoon

Method
 

Step‑by‑Step Instructions for Marry Me Shrimp Pasta
  1. Start by peeling and deveining the shrimp, then season them with salt, black pepper, garlic powder, and sweet paprika, mixing well. Mince the garlic, chop sun-dried tomatoes, and slice fresh basil leaves.
  2. Bring a large pot of salted water to a boil, then add rigatoni. Cook for about 8–10 minutes until al dente, stirring occasionally. Drain pasta, saving a cup of pasta water.
  3. In a skillet, heat olive oil and unsalted butter over medium-high heat. Add seasoned shrimp and cook for 1 minute per side until pink and opaque. Set shrimp aside, leaving drippings in the pan.
  4. In the same skillet, lower heat and add minced garlic. Sauté for about 1 minute, stirring until fragrant. Careful not to burn garlic.
  5. Add sun-dried tomatoes and Italian seasoning to skillet. Cook for about 1 minute while stirring. Sprinkle in flour and stir well, cooking for another minute.
  6. Slowly pour in chicken broth, deglazing the pan and scraping flavorful bits. Simmer for 2 minutes until thickened slightly.
  7. Reduce heat to low, and stir in heavy cream and double concentrated tomato paste. Simmer for 3 minutes until creamy and heated through.
  8. Toss reserved pasta, cooked shrimp, lemon juice, chopped basil, and grated Parmesan into the sauce. Heat through for about 2 minutes, adding pasta water if necessary for sauce consistency.
  9. Serve on plates, garnished with extra basil, Parmesan, and chili flakes. Enjoy every bite!

Notes

Ensure the shrimp is cooked just until pink and opaque to maintain tenderness. Use reserved pasta water to adjust sauce consistency as needed.