Marry Me Shrimp Pasta

Method8 steps · about 25 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it in an unspecified amount. Cook all 150 g pasta, choosing penne, linguine or fettuccine, to al dente according to the actual package directions. Reserve exactly ½ cup of this cooked pasta water, then drain all the pasta and set both outputs aside.

   Pasta package cooking time · 10 minUses All 150 g pasta; choose one shape · Pasta-boiling water; amount unspecified · Salt for boiling water; amount unspecified

   
2. 2

   Step 2: Toss all 225 g peeled, deveined large shrimp with ½ tsp shrimp smoked paprika, ½ tsp shrimp Italian seasoning, ¼ tsp shrimp salt and black pepper in an unspecified amount. Heat the 1 tbsp olive oil in a large skillet over medium heat. Sear the seasoned shrimp for 1½–2 minutes on each side, 3–4 minutes in total, until the flesh is pearly and opaque throughout. Transfer the cooked shrimp to a clean plate.

   Sear shrimp on both sides · 3 minUses All 225 g peeled, deveined large shrimp · ½ tsp shrimp smoked paprika · ½ tsp shrimp Italian seasoning · ¼ tsp shrimp salt · 1 tbsp olive oil · Shrimp-seasoning black pepper; amount unspecified

   
3. 3

   Step 3: In the same skillet, melt all 1 tbsp unsalted butter over medium heat. Add all 5 minced garlic cloves and 1 tbsp tomato paste; sauté for about 30 seconds, until fragrant.

   Sauté garlic and tomato paste · 1 minUses 1 tbsp unsalted butter · All 5 minced garlic cloves · 1 tbsp tomato paste

   
4. 4

   Step 4: Add the full ½ cup of the chosen chicken or vegetable stock to the garlic-and-tomato butter base. Stir and scrape up the browned bits to deglaze.

   Uses Entire garlic and tomato-paste base in the skillet · ½ cup chicken stock or vegetable stock; choose one

5. 5

   Step 5: Stir the full ½ cup heavy cream, the separate ¼ tsp sauce smoked paprika and ¼ tsp sauce Italian seasoning into the deglazed base until combined.

   Uses Entire stock-deglazed tomato-garlic base · ½ cup heavy cream · ¼ tsp sauce smoked paprika · ¼ tsp sauce Italian seasoning

   
6. 6

   Step 6: Add the full ¼ cup chopped sun-dried tomatoes, dry-packed or drained if oil-packed, and the measured 1 tbsp chopped sauce parsley to the cream base. Season with the separate sauce salt and black pepper to taste.

   Uses Entire cream, paprika and Italian-seasoning base · ¼ cup chopped sun-dried tomatoes; drain if oil-packed · 1 tbsp chopped sauce parsley · Sauce salt, to taste · Sauce black pepper, to taste

   
7. 7

   Step 7: Stir the juice from the listed ½ lemon, about 1 tbsp, into the complete tomato-and-parsley cream sauce. Simmer gently for 2–3 minutes, until slightly thickened.

   Simmer shrimp pasta sauce · 2 minUses Entire seasoned cream sauce with tomatoes and parsley · Juice from ½ lemon, about 1 tbsp; no additional juice stock

8. 8

   Step 8: Return all the seared shrimp from their clean plate to the simmered sauce, then add all the drained pasta from step 1. Stir in the full measured ½ cup grated Parmesan and, only if needed, a splash drawn from the actual reserved ½ cup pasta water; do not assume the whole reserve is used. Toss until coated and share between 2 servings. Finish with separate extra grated Parmesan, the chosen fresh herb garnish and optional chili oil in unspecified amounts.

   Uses All fully cooked seared shrimp from step 2 · All cooked, drained pasta from step 1 · Entire slightly thickened tomato-parsley cream sauce · Full measured ½ cup sauce Parmesan · Optional splash drawn from the actual reserved ½ cup pasta water; amount used unspecified · Separate extra garnish Parmesan, amount unspecified · Chosen fresh herb garnish, amount unspecified · Optional chili oil, amount unspecified