This creamy marry me shrimp pasta is what honest home cooking is all about. We’re talking layers of flavors, super easy to make, and all done in about 20 minutes. Serve it next to a garden salad and a bottle of Spanish white wine for an incredible meal.
To make this recipe, I used red Argentinian shrimp I bought frozen and thawed out, and already peeled and deveined. Of course, you can use any shrimp you like. The most important step is to make sure to pat the shrimp completely dry with paper towels. That way, they can absorb all the flavors in the pan.
To make the creamy sauce, I used a combination of low-fat milk and vegetable broth. You can use any milk you like. As for the broth, chicken broth or even beef broth can also be used. Either way, make sure the milk is at room temperature. Otherwise, it can easily curdle.
TIPS & TRICKS to Make this Recipe: Make sure to save some of the pasta cooking water. As adding some into the cream sauce will enhance the textures and flavors of it. This dish will hold for up to 3 to 4 days in the fridge in an airtight containe
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make CREAMY Marry Me Shrimp Pasta
CREAMY Marry Me Shrimp Pasta
Ingredients
- 8 oz penne pasta 225 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 lbs raw jumbo shrimp 450 grams
- 1 small onion (finely chopped)
- 6 cloves garlic (roughly chopped)
- 1 1/4 tbsp all purpose flour 10 grams
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme 0.50 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/4 tsp crushed red pepper 0.65 grams
- 3/4 cup vegetable broth 180 ml
- 1 cup low fat milk 240 ml
- 1/2 cup chopped sundried tomatoes (packed in oil) 55 grams
- 1/4 cup chopped fresh basil 10 grams
- 2 tbsp grated Manchego cheese 15 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
Instructions
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Fill a stockpot a little over halfway with water, then season generously with salt, and heat with a high heat
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At the same time, heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, add the shrimp over some paper towels and pat completely dry, then season with salt & pepper
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Add the shrimp into the hot fry pan, all in a single layer, and sauté for 2 to 3 minutes or until just cooked through, then remove from the pan and set aside
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Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after about 3 minutes and the onions are slightly translucent, add in the flour and mix continuously for 2 minutes, then add in the oregano, thyme, paprika, and crushed red pepper, quickly mix together, then add in the vegetable broth and milk, and continue to gently mix together for a couple of minutes
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Once you end up with a slightly creamy sauce, about 4 to 5 minutes, add in the chopped sundried tomatoes and season with salt & pepper, mix together, then lower to a low heat and simmer, making sure to gently mix every 2 minutes so the sauce doesn't develop a film on top
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While the sauce is simmering, move back to the stockpot, once the water comes to a boil, add in the pasta and mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks
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Once the pasta is just cooked al dente (check package instructions), reserve some of the pasta water, then drain the pasta into a colander
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Turn off the heat on the cream sauce, add in the sautéed shrimp, chopped basil, grated cheese, and lemon juice, mix together, then add in the cooked pasta and 2 tbsp (30 ml) of the reserved cooking water, mix together until well mixed
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Serve directly out of the pan or transfer into shallow bowls, topped off with grated cheese if you like, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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