Marry Me Shrimp Pasta Recipe

Marry Me Shrimp Pasta in skillet with serving spoon

Marry Me Shrimp Pasta Recipe

Marry Me shrimp pasta features big, juicy shrimp swimming in a creamy sun-dried tomato sauce. It's incredibly rich, savory, and lush — so good, in fact, that it might just earn you a marriage proposal!

Course Main Course

Cuisine Italian

Keyword Marry Me shrimp pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 578kcal

Ingredients

1 pound large shrimp, shelled, deveined, and tails removed
½ teaspoon Kosher salt
8 ounces penne pasta
1 tablespoon butter
1 tablespoons extra-virgin olive oil
1 large shallot, minced
3 cloves garlic, minced or pressed
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
2 teaspoons tomato paste
1 cup chicken stock
1 cup heavy cream
¾ cup sun-dried tomatoes in oil, drained well and chopped
3 cups baby spinach
¼ cup grated Parmesan cheese
¼ cup fresh basil, roughly chopped

Instructions

Season the shrimp and boil the pasta. Sprinkle 1 pound large shrimp with ½ teaspoon Kosher salt and set aside. Bring a large pot of water to a boil, season with 1 tablespoon Kosher salt, and cook 8 ounces pasta, stirring occasionally, for 8-10 minutes or al dente according to package directions, drain, and reserve ½ cup pasta cooking water.
Make the sauce. In a 10-inch skillet over medium, melt 1 tablespoon of butter and 1 tablespoon oil. Add 1 minced shallot, 3 pressed cloves garlic, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring so the garlic doesn't burn. Add 2 teaspoons tomato paste and continue to stir for another minute. Add 1 cup chicken stock and stir to deglaze the skillet, picking up the flavor bits from the bottom of the pan. Add 1 cup heavy cream, ¾ cup chopped sun-dried tomatoes, and the seasoned 1 pound shrimp. Bring to a bubbling simmer and cook for 1-2 minutes. Stir in 3 cups spinach, and cook for 1-2 more mintues until the shrimp are opaque and the sauce has reduced.
Add the pasta and serve. Add the drained pasta, ¼ cup Parmesan cheese, and ¼ cup chopped basil to the sauce and stir to coat. Add some of the reserved pasta water if needed to make more saucy, and taste for seasoning, adding more salt or red pepper flakes to taste. Serve with more Parmesan cheese and basil for garnish.

Notes

Leftovers will keep up to 3 days in the fridge. I suggest reheating them gently in a saucepan over medium heat rather than microwaving (shrimp tends to become rubbery when microwaved).

Nutrition