Clean recipe · google.com
Marry Me Shrimp Pasta
Marry Me shrimp pasta features a rich sun-dried tomato cream sauce loaded with shrimp, spinach, and fragrant herbs, all tossed with perfectly al dente pasta.
Original recipe: google.com
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 0 sec
- Total:
- 30 min
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Ingredients
- 1 c. drained sun-dried tomatoes packed in oil, sliced, plus 4 Tbsp. tomato oil, divided
- 1 lb. large shrimp, peeled, deveined, tails removed
- Kosher salt
- Freshly ground black pepper
- 16 oz. rigatoni or penne
- 4 garlic cloves, finely chopped
- 2 tbsp. tomato paste
- 1/4 tsp. crushed red pepper flakes
- 2 c. low-sodium chicken broth
- 1 c. heavy cream
- 1 tsp. Italian seasoning
- 1 (5-oz.) pkg. baby spinach
- 1 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
- Torn fresh basil leaves, for serving
Instructions
- In a large heavy skillet over medium-high heat, heat 2 Tbsp. tomato oil. Season shrimp with salt and black pepper and cook, stirring occasionally, until pink and opaque, about 3 minutes. Transfer shrimp to a plate or bowl.
- Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.
- In same skillet over medium heat, cook garlic, tomato paste, red pepper flakes, and remaining 2 Tbsp. tomato oil, stirring, until tomato paste deepens in color, about 1 minute. Add sun-dried tomatoes, broth, cream, and Italian seasoning. Bring to a simmer, scraping up any browned bits, and cook, stirring occasionally, until sauce slightly reduces, about 5 minutes. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
- Add pasta, shrimp, and Parmesan. Cook, stirring, until pasta is coated and sauce is glossy; season with salt and black pepper. Remove skillet from heat, cover, and let it sit 2 to 3 minutes. Give pasta another stir to coat.
- Divide pasta and shrimp among bowls. Top with basil and more Parmesan.