Description
This Marry Me Shrimp Pasta features tender jumbo shrimp cooked in a creamy sun-dried tomato sauce with garlic, Parmesan, and Italian seasoning, served over perfectly cooked calamarata or rigatoni pasta. A rich and flavorful dish that is perfect for a romantic dinner or special occasion.
Ingredients
Units
Scale
Pasta
- 12 ounces uncooked calamarata or rigatoni pasta
Shrimp and Sauce
- 2 tablespoons oil from sun-dried tomato jar
- 1 pound jumbo peeled and deveined tail-on raw shrimp
- 1/3 cup coarsely chopped sun-dried tomatoes in oil
- 1 1/2 tablespoons sun-dried tomato spread
- 5 large garlic cloves, grated
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons dried Italian seasoning
- 3/4 teaspoon smoked paprika
Garnish
- Chopped fresh basil (optional)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Cook shrimp: Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and just cooked through, about 2 minutes per side. Remove shrimp to a bowl and set aside.
- Prepare sauce base: In the same skillet, add chopped sun-dried tomatoes, sun-dried tomato spread, and grated garlic. Cook, stirring constantly, for about 1 minute until fragrant.
- Add flour: Stir in the all-purpose flour and continue cooking while stirring constantly for 1 minute to remove the raw flour taste.
- Deglaze with wine: Slowly whisk in the dry white wine, scraping any browned bits from the bottom of the pan. Bring to a simmer and cook undisturbed until slightly reduced, about 2 minutes.
- Add liquids and seasonings: Whisk in the chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and smoked paprika until smooth and combined.
- Simmer sauce: Reduce heat to medium and cook, whisking occasionally, until the sauce thickens and coats the back of a spoon, approximately 5 to 7 minutes.
- Combine pasta and shrimp: Lower heat to low, return the cooked pasta and shrimp to the skillet. Stir frequently to coat everything evenly and heat through, about 3 minutes.
- Serve: Remove from heat, garnish with fresh chopped basil if desired, and serve immediately for best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- If you don’t have sun-dried tomato spread, finely chop more sun-dried tomatoes and add an extra tablespoon of their oil.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best results.
- Reserve some pasta water to adjust sauce consistency if needed.
- For gluten-free, substitute the pasta and use gluten-free flour in the sauce.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 190mg
