Kimberly Recipes

Name: Creamy Marry Me Shrimp Pasta – 30-Minute Easy Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 11 oz rigatoni; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 lb 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; 3.5 oz sun-dried tomatoes, drained and chopped; 1 tsp Italian seasoning; 1 tbsp all-purpose flour; 3/4 cup low-sodium chicken broth; 1 cup heavy cream; 1 tbsp double-concentrated tomato paste; 1 tbsp lemon juice; 1/4 cup fresh basil, chopped; 1/2 cup grated Parmesan cheese; Red pepper flakes, for serving

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Creamy Marry Me Shrimp Pasta – 30-Minute Easy Dinner

July 10, 2026

There's something magical about a pasta dish that feels both indulgent and effortless. This Marry Me Shrimp Pasta is exactly that—a creamy, dreamy bowl of goodness that comes together in just 30 minutes. Perfect for busy weeknights or when you want to impress someone special, this easy pasta dinner is packed with flavor from succulent shrimp, sun-dried tomatoes, and a luscious garlic cream sauce.

Creamy Marry Me Shrimp Pasta – 30-Minute Easy Dinner

What makes this shrimp pasta recipe stand out? It's the perfect balance of richness and brightness, with a hint of lemon and fresh basil. Whether you call it white wine shrimp pasta or just your new go-to dinners with shrimp, this dish is guaranteed to win over everyone at the table. Plus, it's ready faster than delivery, making it a lifesaver for those busy evenings.

Creamy Marry Me Shrimp Pasta – 30-Minute Easy Dinner

⭐⭐⭐⭐⭐ 4.8 (52 ratings)

⏱️ Prep: 10 mins 🍳 Cook: 20 mins 🍽️ Servings: 4

Ingredients

For the Shrimp

1 lb shrimp, peeled and deveined 1 tsp sweet paprika 1 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper

For the Sauce

1 tbsp olive oil 1 tbsp unsalted butter 4 garlic cloves, minced 3.5 oz sun-dried tomatoes, drained and chopped 1 tsp Italian seasoning 1 tbsp all-purpose flour 3/4 cup low-sodium chicken broth 1 cup heavy cream 1 tbsp double-concentrated tomato paste 1 tbsp lemon juice 1/4 cup fresh basil, chopped 1/2 cup grated Parmesan cheese Red pepper flakes, for serving

For the Pasta

11 oz rigatoni 1/2 tsp salt (for pasta water)

Instructions

Start by prepping all ingredients: In a bowl, toss the shrimp with paprika, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside. Mince the garlic, grate the Parmesan, chop the sun-dried tomatoes, and chop the basil leaves.
Cook the rigatoni in salted boiling water until al dente, according to package directions. Drain and set aside.
Meanwhile, heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 minute per side. Transfer to a clean bowl.
Reduce heat to medium-low, add garlic to the skillet, and sauté for 1 minute. Stir in the sun-dried tomatoes, Italian seasoning, and remaining salt and pepper. Cook for another minute.
Add the flour and stir until fully incorporated. Pour in the chicken broth and deglaze the pan, scraping up browned bits from the bottom. Let simmer for 2 minutes.
Pour in the heavy cream and stir in the tomato paste. Bring to a boil, then let the sauce simmer for 3 minutes, or until the pasta is done.
Add the lemon juice and basil to the sauce, then stir in the Parmesan cheese until melted.
Toss the cooked pasta and shrimp with the sauce. Serve topped with red pepper flakes.