Marry Me Shrimp Pasta

Encourage your dinner guest to say “I do!” to the creamy tastes of this fantastic recipe by @gracegoldenkitchen!

For the Shrimp

STEP ONE:

Boil the pasta according to the package directions for al dente while you cook the shrimp.

STEP TWO:

Toss the shrimp with the paprika, Italian seasoning, salt, and pepper in a medium bowl until they’re evenly coated.

STEP THREE:

Heat the sun-dried tomato oil in a large skillet over medium heat. Then, cook the shrimp for two minutes on both sides. Use a ThermoPro Lightning One-Second Instant-Read Meat Thermometer to quickly and accurately determine if the shrimp has been properly cooked. Remove the shrimp from heat once it reaches an internal temperature of 135–140°F (57–60°C).

STEP FOUR:

Once done, set the cooked shrimp aside to cool.

For the Sauce

STEP FIVE:

Melt the butter in the same pan over medium-low heat. Then, add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant.

STEP SIX:

Add the flour to the aromatics and stir well. Then, add the broth, heavy cream, and spinach. Stir and cook until the sauce thickens and the spinach starts to wilt – about 5 minutes.

STEP SEVEN:

Carefully mix the pasta into the sauce. Then, add the shrimp and gently stir again. Garnish with fresh basil, and enjoy.

TIPS:

• Your shrimp should be C-shaped when fully cooked. If it’s O-shaped, it’s been overcooked.
• Stir your sauce constantly while you cook it to prevent sticking.
• Be gentle when stirring in the pasta and shrimp so you don’t break the pasta apart.