Marry Me Shrimp Pasta
Juicy shrimp and a creamy garlic tomato sauce are the ultimate pairing in this marry me shrimp pasta recipe! It's so simple to make for a gorgeous weeknight meal.
Servings: 4
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3-4 cloves garlic minced
- 1 tablespoon tomato paste
- 1/3 cup dry white wine or chicken broth
- 1 cup heavy/whipping cream
- 1/3 cup sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, can remove tails
- 1/3 cup freshly grated parmesan cheese + more for serving
- 1 small handful fresh basil torn/chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package instructions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, add the flour in and cook for about a minute, stirring often.
- Add in the garlic, tomato paste, and wine. Give it a stir and let it bubble for about one minute.
- Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and shrimp, and cook it for about 5 minutes, until the shrimp are cooked and the sauce thickens a bit.
- Stir in the parmesan and basil and take the skillet off the heat. Season with salt & pepper as needed.
- Add the drained pasta to the skillet and toss until coated. Serve immediately with more parmesan if desired.
Notes
- I wouldn't sub the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the tomato in the sauce is likely to curdle the sauce, and it may not thicken up the same as cream.
Nutrition
Calories: 647kcal | Carbohydrates: 53g | Protein: 36g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 272mg | Sodium: 390mg | Potassium: 892mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1.383IU | Vitamin C: 6mg | Calcium: 225mg | Iron: 3mg
