Marry Me Shrimp Pasta
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.
Ingredients :
- 1 cup 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 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp. Italian seasoning
- 1 pkg. baby spinach
- 1 oz. Parmesan, finely grated, 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.
