Description
Marry Me Shrimp Pasta is a rich and creamy pasta dish loaded with tender shrimp, sun-dried tomatoes, Parmesan, and fresh spinach, all tossed in a velvety tomato cream sauce. Perfect for special occasions or quick weeknight dinners, this flavorful meal comes together in about 30 minutes.
Ingredients
- 1 cup sun-dried tomatoes packed in oil, drained and sliced (reserve oil)
- 1 pound large shrimp, peeled and deveined, tails removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 16 ounces rigatoni or penne pasta
- 4 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1/4 teaspoon crushed red pepper flakes
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 (5-ounce) package baby spinach
- 1/2 cup finely grated Parmesan, plus more for serving
- Fresh basil leaves, torn, for serving
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
- Season shrimp with salt and pepper. In a large skillet over medium-high heat, add 2 tablespoons reserved sun-dried tomato oil. Cook shrimp for 2–3 minutes, stirring occasionally, until pink and opaque. Transfer to a plate.
- In the same skillet over medium heat, add garlic, tomato paste, crushed red pepper flakes, and remaining sun-dried tomato oil. Cook for 1 minute until fragrant and slightly darkened.
- Stir in sliced sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Bring to a gentle simmer and cook for about 5 minutes until slightly thickened.
- Add spinach and cook 1–2 minutes until wilted.
- Return shrimp to skillet along with drained pasta and Parmesan. Toss until evenly coated. Adjust seasoning with salt and pepper as needed.
- Remove from heat and let sit 2–3 minutes to thicken. Garnish with fresh basil and additional Parmesan before serving.
Notes
- Short pasta like penne or rigatoni works best for holding the creamy sauce.
- Thaw frozen shrimp completely and pat dry before cooking.
- Add a splash of white wine before broth for extra depth of flavor.
- Substitute half-and-half for a lighter sauce.
- Store leftovers refrigerated for up to 3 days and reheat gently with a splash of broth or cream.
- Cream-based sauces are not ideal for freezing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 220 mg
