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 of the pasta water, then drain and set the pasta 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 of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until pink and lightly golden. Remove shrimp and set aside.

Step 4: Reduce the heat to medium. Add the remaining tablespoon of 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 fresh shrimp for the best flavor and texture, but frozen shrimp can also work if thawed and patted dry.

Swap chicken broth for vegetable broth to make the dish pescatarian-friendly.

Adjust red pepper flakes to control the heat level—add more for a spicier kick.

Try adding a splash of white wine before adding the cream for extra depth.

Fresh herbs like basil or parsley brighten the dish; feel free to mix or substitute with cilantro or oregano.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp as long as you thaw them completely and pat them dry before cooking to avoid excess moisture in the sauce.

What pasta works best for this dish?

Short pasta like penne or rigatoni works well to hold the creamy sauce, but fettuccine or linguine are also delicious options that complement the shrimp nicely.