Have you ever made a dish so good, it’s prompted a marriage proposal from your dinner guest? We’re not making any promises here, but this “Marry Me” Shrimp Pasta (based off the flavors of the famed Marry Me Chicken) might just do the trick.
Our Marry Me Shrimp Pasta recipe combines the robust flavors of sun-dried tomatoes and jumbo shrimp with a luxurious, creamy sauce that clings to every bite of pasta. According to recipe tester Liv Dansky, "it tastes and feels fancy"—even if it only takes half an hour to prepare.
Ingredients
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12 ounces uncooked calamarata or rigatoni pasta
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1 pound jumbo peeled and deveined tail-on raw shrimp
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1/3 cup coarsely chopped sun-dried tomatoes in oil, plus 2 tablespoons oil from jar, divided
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1 1/2 tablespoons sun-dried tomato spread
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5 large garlic cloves, grated
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1 1/2 tablespoons all-purpose flour
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3/4 cup dry white wine
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1 1/2 cups chicken broth
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3/4 cup heavy cream
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3/4 cup freshly grated Parmesan cheese
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1 1/2 teaspoons dried Italian seasoning
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3/4 teaspoon smoked paprika
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chopped fresh basil
Directions
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Gather all ingredients. Cook pasta in salted water according to package directions; drain and set aside.
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Meanwhile, heat 2 tablespoons sun-dried tomato oil in a large skillet over medium-high heat. Add shrimp and cook until pink on both sides and just cooked through, turning once, about 2 minutes per side; transfer to a separate bowl and set aside.
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Add sun-dried tomatoes, tomato spread, and garlic to the same skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour and continue cooking, stirring constantly, 1 minute.
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Whisk in wine, scraping up any browned bits from bottom of pan. Bring to a simmer and cook, undisturbed, until slightly reduced, about 2 minutes.
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Add broth, heavy cream, parmesan cheese, Italian seasoning, and smoked paprika; whisk until fully combined. Reduce heat to medium and continue cooking, whisking occasionally, until slightly thickened and just coats the back of a spoon, 5 to 7 minutes.
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Reduce heat to low; add cooked pasta and shrimp to skillet. Cook, stirring often, until evenly coated and heated through, about 3 minutes.
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Remove from heat; garnish with basil and serve immediately.
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