Name: Marry Me Shrimp Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces pasta such as penne, rigatoni, or fettuccine; 1 pound medium or large shrimp, peeled and deveined; 1 tablespoon olive oil; 2 tablespoons butter, divided; 4 cloves garlic, minced; 1 small shallot or 1/2 small onion, finely chopped; 2 tablespoons tomato paste; 1/3 cup chopped sun-dried tomatoes; 1/2 cup chicken broth; 1 cup heavy cream; 3/4 cup freshly grated Parmesan cheese; 1/2 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes, or more to taste; 1/2 teaspoon salt, plus more for pasta water; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh basil or parsley; 1 teaspoon lemon juice, optional; Extra Parmesan cheese for serving

Ingredients

12 ounces pasta such as penne, rigatoni, or fettuccine

1 pound medium or large shrimp, peeled and deveined

1 tablespoon olive oil

2 tablespoons butter, divided

4 cloves garlic, minced

1 small shallot or 1/2 small onion, finely chopped

2 tablespoons tomato paste

1/3 cup chopped sun-dried tomatoes

1/2 cup chicken broth

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes, or more to taste

1/2 teaspoon salt, plus more for pasta water

1/4 teaspoon black pepper

2 tablespoons chopped fresh basil or parsley

1 teaspoon lemon juice, optional

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.

Step 2: Pat the shrimp dry with paper towels. Season with salt and black pepper.

Step 3: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, just until pink and lightly golden. Remove the shrimp from the skillet and set aside.

Step 4: Reduce the heat to medium. Add the remaining 1 tablespoon butter, then sauté the shallot for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.

Step 5: Add the tomato paste, Italian seasoning, and red pepper flakes. Stir for 1 minute until the tomato paste darkens slightly and becomes fragrant.

Step 6: Stir in the sun-dried tomatoes, then pour in the chicken broth. Scrape up any browned bits from the bottom of the pan.

Step 7: Lower the heat and pour in the heavy cream. Stir until smooth, then add the Parmesan cheese and mix until melted and creamy.

Step 8: Return the shrimp to the skillet and let them warm gently for 1 minute.

Step 9: Add the cooked pasta to the sauce and toss until fully coated. Add a splash of reserved pasta water if needed to loosen the sauce.

Step 10: Finish with chopped basil or parsley and lemon juice, if using. Serve warm with extra Parmesan on top.

Tips & Variations

Use gluten-free pasta or zucchini noodles for a gluten-free alternative.

Swap shrimp for cooked chicken or scallops if preferred.

Add extra red pepper flakes for more heat or omit for a milder flavor.

Fresh sun-dried tomatoes packed in oil work best for a richer taste.

Don’t overcook the shrimp to keep them tender and juicy.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before cooking to ensure they sear properly and don’t release excess water.

Can I make this pasta ahead of time?

You can prepare the sauce and cook the pasta ahead, but combine them just before serving to keep the pasta from becoming soggy. Reheat gently and toss together right before eating.