We had some beautiful, large Argentinian shrimp to use up, so I gave the Hubby a few choices for dishes, and he chose Marry Me Shrimp Pasta. I found this pasta recipe on Delish, and I only made a couple of minor changes. I also forgot the basil leaves at the end, even though I have a pot of it growing on my windowsill. 😛
Marry Me pasta would be great with chicken as well!
Marry Me Shrimp Pasta
Ingredients
- 8 oz pasta ex. rigatoni, rotini, penne
Shrimp
- 1.2 lb large shrimp peeled, deveined, tails removed
- 1/2 teaspoon Clubhouse Roasted Red Pepper & Garlic seasoning
- salt and pepper to taste
- 1 tablespoons sun-dried tomato oil
Sauce
- 1 tablespoons sun-dried tomato oil
- 1 tablespoon tomato paste
- 1/8 teaspoon crushed red pepper flakes optional (or use a dash of cayenne)
- 1/2 teaspoon Clubhouse Roasted Red Pepper & Garlic seasoning
- 1/2 tablespoon garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 1/2 cup roasted red peppers chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 3 oz spinach
- 1/2 to 1 oz Parmesan* finely grated
- salt and pepper to taste
- Torn fresh basil leaves for serving
Instructions
- Cook the pasta in salted boiling water accoring to package directions. Drain and set aside.
- In a large heavy skillet over medium-high heat, heat 1 tablespoon of the sun-dried tomato oil.
- Add the shrimp and season with the Clubhouse Roasted Red Pepper & Garlic seasoning and salt and black pepper and cook, about 3 minutes. Remove and set aside.
- In the same skillet over medium heat, add the remaining tablespoon of sun-dried tomato oil and saute the tomato paste, red pepper flakes/cayenne, and remaining Clubhouse Roasted Red Pepper & Garlic seasoning, until tomato paste deepens in color, about 1 minute.
- Add the sun-dried tomatoes, roasted red peppers, stock, 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 the spinach and cook. If using fresh spinach, cook until wilted, if using frozen spinach, thaw it and drain well, then add to the pan, Simmer for 1 to 2 minutes.
- Add the pasta and shrimp back in, and add the parmesan. (*I use a micro grater so generally end up adding a bit more than if it was normally grated.)
- Cook, stirring, until pasta is coated and sauce is glossy; season with salt and black pepper to taste.
- Remove skillet from heat, cover, and let it sit 2 to 3 minutes. Give pasta another stir to coat.
- Serve sprinkled with torn basil leaves and some more grated parmesan.
MARRY ME SHRIMP PASTA