Description

Marry Me Shrimp Pasta is a luscious and flavorful dish featuring large shrimp cooked in a rich sun-dried tomato cream sauce with baby spinach and Italian seasoning, tossed with perfectly cooked rigatoni or penne pasta and garnished with fresh basil and Parmesan cheese. This dish combines hearty proteins and greens with a creamy, tangy sauce, making it a comforting yet elegant choice for any dinner.

Ingredients

Scale

Shrimp and Sauce

1 cup drained sun-dried tomatoes packed in oil, sliced
4 tablespoons tomato oil, divided
1 pound large shrimp, peeled, deveined, tails removed
Kosher salt, to taste
Freshly ground black pepper, to taste
4 garlic cloves, 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 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
Torn fresh basil, for serving

Pasta

16 ounces rigatoni or penne pasta

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Instructions

Cook the Shrimp: In a large heavy skillet over medium-high heat, heat 2 tablespoons of tomato oil. Season the shrimp with kosher salt and freshly ground black pepper. Add shrimp to the skillet and cook, stirring occasionally, until pink and opaque, about 3 minutes. Transfer the cooked 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 pasta and cook, stirring occasionally, until al dente according to package instructions. Drain the pasta and set aside.
Prepare the Sauce: In the same skillet used for the shrimp, heat the remaining 2 tablespoons of tomato oil over medium heat. Add the finely chopped garlic, tomato paste, and crushed red pepper flakes. Stir and cook until the tomato paste deepens in color and the garlic is fragrant, about 1 minute.
Simmer the Sauce: Add the sliced sun-dried tomatoes, low-sodium chicken broth, heavy cream, and Italian seasoning to the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until the sauce slightly reduces and thickens, about 5 minutes.
Add Spinach: Stir in the baby spinach and cook until wilted, about 1 to 2 minutes.
Combine Pasta, Shrimp, and Cheese: Add the cooked pasta, shrimp, and finely grated Parmesan cheese to the sauce. Cook, stirring, until the pasta is fully coated and the sauce is glossy. Season with additional salt and black pepper to taste.
Rest and Serve: Remove the skillet from heat, cover, and let the pasta sit for 2 to 3 minutes to allow flavors to meld. Give the pasta a final stir to coat everything evenly. Divide the pasta and shrimp among serving bowls and garnish with torn fresh basil and extra Parmesan cheese.

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.
For best texture, avoid overcooking shrimp; they should be pink and just opaque.
Use quality sun-dried tomatoes packed in oil for maximum flavor.
Feel free to substitute gluten-free pasta if needed to accommodate dietary preferences.
The sauce will thicken slightly as it sits, enhancing the flavor.

Nutrition

Serving Size: 1 serving (approximate)
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