Creamy Marry Me Shrimp Pasta Recipe Will Make Your Family Swoon by Terri Kendrick

Ever since we moved to the beach three years ago, I’ve been looking for a good shrimp and pasta recipe to serve to out-of-town guests. My criteria: it had to be easy so I could talk to my guests while cooking (multi-tasking isn’t my strong suit!), quick so people didn’t fill up on cheese and crackers while they waited for dinner and, of course, “knock it out of the park” delicious! When I found this marry me shrimp pasta recipe on AllRecipes.com, I knew I had to give it a whirl.

I’m happy to report that this marry me recipe checked all the boxes – and then some! Once I thoroughly read the pasta and seafood recipe and measured out all my ingredients, it was simple and practically foolproof, and it came together much more quickly than I imagined. And the best part: it lives up to its name! Although I’m already married, I’m predicting many more marriage proposals in the future!

To make this creamy shrimp pasta you will need rigatoni, fresh shrimp, sundried tomatoes in oil, sundried tomato oil (from the jar of sundried tomatoes), sundried tomato spread, fresh garlic, all-purpose flour, dry white wine, chicken broth, heavy cream, Parmesan cheese, dried Italian seasoning and optional fresh basil for garnish. Serve this seaside comfort food meal for dinner with your favorite side dishes.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 10 ounces rigatoni pasta
• 1 pound (16 ounces) shrimp
• 1/3 cup sundried tomatoes in oil, coarsely chopped
• 2 tablespoons sundried tomato oil
• 1 1/2 tablespoons sundried tomato spread (see Recipe Notes)
• 5 large garlic cloves, minced
• 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
• fresh basil, chopped, for garnish (optional) 
• salt and black pepper, to taste

Recipe Notes

• I couldn’t find sundried tomato spread, so I substituted tomato jam that I bought at a farmer’s market, which made the sauce slightly sweet. You can also use tomato paste.

• You can use sundried tomatoes that are not in oil and simply use olive oil to cook the shrimp.

• Store any leftovers in an airtight container in the fridge. Reheat in the microwave.

Here’s how to make it:

1. Cook rigatoni according to package directions. Drain and set aside.
   
2. Add 2 tablespoons of sundried tomato oil to a large skillet and cook the shrimp over medium-high heat until pink on both sides. Transfer shrimp to a separate bowl.
   
3. Cook sundried tomatoes, tomato spread and garlic in the same skillet, stirring constantly, about 1 minute. Stir in flour and continue stirring constantly, about 1 minute.
   
4. Add wine and stir. Bring to a simmer and cook until slightly reduced, about 2 minutes.
   
5. Mix in broth, heavy cream, Parmesan cheese, Italian seasoning and smoked paprika. Reduce heat to medium and cook until slightly thickened, stirring occasionally, about 5 to 7 minutes.
   
6. Add pasta and shrimp to the pan, reducing heat to low. Mix well until evenly coated and heated through, about 3 minutes.
   
7. Garnish with basil, if desired, before serving. Salt and pepper to taste.
   
   

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