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Marry Me Shrimp Pasta

Marry Me Shrimp Pasta: A Creamy Love-At-First-Bite Dish

Marry Me Shrimp Pasta is a creamy dish that promises to impress with its rich flavors in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta
For the Shrimp
  • 1 pound Shrimp peeled and deveined
For the Sauce
  • 2 tablespoons Unsalted Butter or olive oil for a lighter substitute
  • 1 small Onion finely minced
  • 3 cloves Garlic minced
  • 1/2 teaspoon Crushed Red Pepper Flakes adjust to your spice tolerance
  • 2 tablespoons All-Purpose Flour or cornstarch for a gluten-free option
  • 1 cup Chicken or Vegetable Broth preferably low-sodium
  • 1/2 cup Sun-dried Tomatoes
  • 2 tablespoons Tomato Paste optional if using plenty of sun-dried tomatoes
  • 1 cup Heavy Whipping Cream or half-and-half for a lighter version
  • 1/2 cup Whole Milk or milk alternative
  • 1/2 cup Parmesan Cheese grated
For the Finish
  • 2 cups Fresh Spinach or kale/arugula
  • 1/4 cup Fresh Basil for garnish

Equipment

  • Large Pot
  • Skillet
  • Measuring Cups
  • Measuring Spoons
  • knife
  • cutting board

Method
 

Step-by-Step Instructions for Marry Me Shrimp Pasta
  1. Cook the pasta in a large pot of salted boiling water for about 8-10 minutes until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
  2. Season shrimp with salt, pepper, and Italian seasoning. Melt 2 tbsp butter in a skillet over medium heat and sauté shrimp for 4-6 minutes until opaque. Keep warm.
  3. In the same skillet, add 1 tbsp butter, then onion. Sauté for 4-5 minutes until translucent. Add garlic and red pepper flakes, cooking for 30-60 seconds.
  4. Sprinkle flour into the skillet to form a roux, cooking for about 1 minute. Gradually whisk in broth, then stir in sun-dried tomatoes and tomato paste. Simmer until thick.
  5. Add heavy cream and milk to the sauce, stirring gently. Add Parmesan and mix until melted, then fold in spinach and let wilt for 2-3 minutes.
  6. Toss cooked pasta and reserved pasta water into the skillet. Add sautéed shrimp back, mix until warmed through. Serve garnished with extra Parmesan and fresh basil.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

Store leftover pasta in an airtight container for up to 3 days. Reheat gently over low heat with a splash of broth or milk.

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