Marry Me Shrimp Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

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, for serving

Directions

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 instructions. 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.

Nutrition

• Calories: 870
• Total Fat: 30 g
• Saturated Fat: 17 g
• Trans Fat: 1 g
• Cholesterol: 262 mg
• Sodium: 1135 mg
• Total Carbohydrate: 94 g
• Dietary Fiber: 7 g
• Total Sugars: 11 g
• Protein: 52 g