Soups & Pastas

Marry Me Shrimp Pasta

4 servings


10 minutes

active time

30 minutes

total time


Box dry rigatoni

1 tbsp olive oil

1 tbsp unsalted butter

1 pound shrimp, peeled and deveined

1 tsp each: salt, black pepper, divided

1 tsp each: garlic powder, sweet paprika

4 garlic cloves, minced

3 ½ oz/100 g chopped sun-dried tomatoes, drained (or I just use fresh tomatoes and just blister them)

1 tsp Italian seasoning

1 tbsp flour

¾ cup low sodium chicken broth

1 cup heavy cream

1 tbsp double concentrated tomato paste

1 tbsp lemon juice

¼ cup chopped basil leaves

½ cup grated Parmesan

chili flakes, for serving


Get your prep done before you start to cook. Peel en devein the shrimp. In a bowl, combine shrimp with paprika, garlic powder, ½ teaspoon salt and ½ teaspoon pepper. Set aside.

Mince the garlic, grate the Parmesan, chop the sun-dried tomatoes and chop the basil leaves.

Boil the rigatoni al dente in salted water, according to the package directions. Drain, when ready.

In the meantime, heat oil and butter over medium high in a large skillet. Place shrimp in a single layer, and sear for 1 minute per side. Remove from skillet into a clean bowl.

Add garlic, sauté for 1 minute over medium low. Then add the sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for 1 minute more. Add flour, stir until incorporated. Deglaze with chicken broth, simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.

Pour in cream and stir in tomato paste, bring to a boil. Allow the sauce to simmer for 3 minutes or until the pasta finishes cooking. Next, add lemon juice and basil. Finally stir in Parmesan.

Toss with pasta and shrimp. Finish off with chili flakes. Enjoy!


Serving Size




Total Fat

37 g

Saturated Fat

20 g

Unsaturated Fat

14 g

Trans Fat

1 g


328 mg


2027 mg

Total Carbohydrate

49 g

Dietary Fiber

5 g

Total Sugars

12 g


42 g

4 servings


10 minutes

active time

30 minutes

total time
Start Cooking