Description

Marry Me Shrimp Pasta features succulent shrimp and rich sun-dried tomatoes, creating a delightful meal that’s both simple and satisfying. This recipe is ideal for a quick dinner, packed with flavor and ease, making it a perfect choice for busy weeknights.

Ingredients

Scale

1 pound large shrimp, shelled, deveined, and tails removed
½ teaspoon kosher salt
8 ounces penne pasta
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 cloves garlic, minced or pressed
½ teaspoon italian seasoning
½ teaspoon red pepper flakes
2 teaspoons tomato paste
1 cup chicken stock
1 cup heavy cream
¾ cup sun-dried tomatoes in oil, drained well and chopped
3 cups baby spinach
¼ cup grated parmesan cheese
¼ cup fresh basil, roughly chopped

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Instructions

Season the shrimp with ½ teaspoon of kosher salt and set aside.
Bring a large pot of water to a boil. Salt the water and cook the 8 ounces of penne pasta for 8-10 minutes or until al dente. Drain and reserve ½ cup of the pasta cooking water.
In a skillet over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil. Add the minced shallot, minced garlic, ½ teaspoon of Italian seasoning, and ¼ teaspoon of red pepper flakes. Cook for 1 minute, stirring to prevent burning.
Stir in 2 teaspoons of tomato paste and continue to cook for another minute. Then, add 1 cup of chicken stock, stirring to deglaze the skillet.
Add 1 cup of heavy cream and ¾ cup of chopped sun-dried tomatoes to the mixture, then add the seasoned shrimp. Bring to a gentle simmer and cook for 1-2 minutes until the shrimp are opaque.
Add the 3 cups of spinach and cook for an additional 1-2 minutes until the spinach is wilted and the sauce has thickened.
Combine the drained pasta, ¼ cup of grated parmesan cheese, and ¼ cup of chopped basil with the sauce, stirring to coat. If needed, add some reserved pasta water to reach the desired sauce consistency. Serve hot with extra parmesan and fresh basil if desired.

Notes

For extra flavor, consider using homemade chicken stock instead of store-bought.
Adjust the red pepper flakes according to your heat preference.
This dish pairs well with a fresh green salad for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 3g
Sodium: 1500mg
Fat: 36g
Saturated Fat: 21g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 22g
Cholesterol: 180mg