Marry Me Shrimp Pasta
By Emily Carter
Ingredients
- Shrimp:
- 450 g large shrimp peeled and deveined ·
- ½ tsp salt ·
- ¼ tsp pepper ·
- ½ tsp smoked paprika ·
- ½ tsp garlic powder ·
- ½ tsp Italian seasoning
- Sauce:
- 2 tbsp sun-dried tomato jar oil ·
- 4 garlic cloves minced ·
- 1 tbsp double-concentrated tomato paste ·
- ⅓ cup 55g sun-dried tomatoes chopped ·
- ½ cup 120ml white wine ·
- ½ cup 120ml stock ·
- 1 cup 240ml heavy cream 36%+ ·
- ½ cup 50g block Parmesan; off heat ·
- 2 handfuls spinach ·
- ¼ tsp red pepper flakes ·
- ½ tsp Italian seasoning ·
- zest of ½ lemon; off heat ·
- ¼ cup fresh basil; off heat
Pasta:
- 320 g linguine or tagliatelle ·
- ½ cup reserved pasta water
Instructions
- Pat shrimp dry. Season. Heat the tomato oil over medium-high heat. Sear shrimp one side only 90 sec until C-shaped and pink on the bottom. Transfer to plate.
- Same pan garlic 60 sec. Tomato paste 90 sec until brick red. Sun-dried tomatoes 30 sec.
- Wine scrape pan, reduce 90 sec. Stock reduced by 2 min. Reduce to medium-low. Cream + seasonings simmer gently 3 min. Spinach wilt 60 sec.
- Cook pasta. Reserve ½ cup of water. Add 3 tbsp of water to the sauce. Toss pasta in sauce for 60 sec over low heat.
- Off heat Parmesan in 3 stages. Add lemon zest.
- Add shrimp seared-side up. Fold gently. Rest 60 sec. Basil off heat. Serve immediately.
Notes
Rubbery shrimp: Added too early. Always add off heat in the final 60 sec. Sauce too thin: Skip the pasta water step. Add 3 tbsp before combining pasta. Grainy Parmesan: Pre-shredded used. Always grate fresh from the block off heat. Without wine: Equal stock + 1 tsp white wine vinegar. Serve with: Crusty bread, garlic bread, or green salad with lemon vinaigrette.