Marry Me Shrimp Pasta

Ingredients List

• 12 ounces  uncooked calamarata or rigatoni pasta

• 1 pound jumbo peeled and deveined tail-on raw shrimp

• 1/3 cup coarsely chopped sun-dried tomatoes in oil, plus 2 tablespoons oil from jar, divided

• 1 1/2 tablespoons sun-dried tomato spread

• 5 large garlic cloves, grated

• 1 1/2 tablespoons all-purpose flour

• 3/4 cup dry white wine

• 1 1/2 cups chicken broth

• 3/4 cup heavy cream

• 3/4 cup freshly grated Parmesan cheese 

• 1 1/2 teaspoons dried Italian seasoning

• 3/4 teaspoon smoked paprika

• chopped fresh basil

Instructions

Collect all the ingredients. Cook the pasta in salted water following the package instructions; drain and set aside.

In the meantime, heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium-high heat. Add the shrimp and cook until pink on both sides and just cooked through, about 2 minutes per side, turning once. Transfer to a bowl and set aside.

Add the sun-dried tomatoes, tomato spread, and garlic to the same skillet. Cook while stirring constantly until the mixture becomes fragrant, about 1 minute. Then, stir in the flour and continue cooking, stirring constantly, for another minute.

Whisk in the wine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook, undisturbed, until it slightly reduces, about 2 minutes.

Add the broth, heavy cream, parmesan cheese, Italian seasoning, and smoked paprika. Whisk everything together until fully blended. Reduce the heat to medium and continue to cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 5 to 7 minutes.

Lower the heat to low and add the cooked pasta and shrimp to the skillet. Stir frequently, cooking for about 3 minutes, until everything is evenly coated and heated through.

Remove from heat, garnish with fresh basil, and serve right away.