Marry Me Shrimp Pasta
Rich, yet light because we omit the heavy cream in this adaptation, Marry Me Shrimp Pasta is easy to say "yes" to!
Ingredients:
- 12 oz. rigatoni
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 pound shrimp - peeled and deveined
- 1 tsp salt - divided
- 1 tsp black pepper - divided
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 4 garlic cloves - minced
- 3 ½ ounces chopped sun-dried tomatoes - drained
- 1 tsp Italian seasoning
- 1 tbsp flour
- ¾ cup low-sodium chicken broth
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- ¼ cup chopped basil leaves
- ½ cup grated Parmesan
- chili flakes - for serving
Instructions:
- 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. Reserve 1 cup of the pasta cooking water, then drain.
- 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 the skillet into a clean bowl.
- Add garlic, and 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, and stir until incorporated. Deglaze with chicken broth, and simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.
- Stir in tomato paste, and bring to a boil. Add the pasta to the pan and toss until the pasta finishes cooking about 2 minutes. Next, add lemon juice and basil. Finally, stir in Parmesan.
- Toss pasta with shrimp. Finish off with chili flakes.
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