CREAMY Marry Me Shrimp Pasta

Ingredients

• 3 tablespoons Extra Virgin Olive Oil (good quality Spanish olive oil, 45 ml)
• 1 pound Jumbo Shrimp (peeled, deveined, frozen then thawed; red Argentinian shrimp)
• to taste Sea Salt (coarse sea salt for seasoning)
• to taste Black Pepper (freshly cracked)
• 1 whole Small Onion (finely chopped)
• 6 whole Garlic Cloves (roughly chopped)
• 1 tablespoon All-Purpose Flour (about 10 g, sifted)
• 1 teaspoon Dried Oregano (about 1 g)
• 0.5 teaspoon Dried Thyme (about 0.5 g)
• 1 teaspoon Sweet Smoked Spanish Paprika (about 1.25 g, smoked)
• 0.25 teaspoon Crushed Red Pepper Flakes (about 0.5 g, optional for heat)
• 3/4 cup Vegetable Broth (180 ml, low‑sodium)
• 1 cup Milk (240 ml, low‑fat, at room temperature)
• 0.5 cup Sun-Dried Tomatoes (chopped, packed in oil, about 55 g)
• 1/4 cup Fresh Basil (chopped, about 10 g)
• 2 tablespoons Manchego Cheese (grated, about 15 g; Spanish cheese)
• 2 teaspoons Lemon Juice (fresh, about 10 ml)
• 8 ounces Penne Pasta (about 225 g, any shape works)

Instructions

1. Boil Water for Pasta

   Fill a large stock pot with water to just over the halfway point, season generously with sea salt, and bring to a rolling boil over high heat.

   Time: PT5M

2. Heat Olive Oil

   While the water is heating, place a large fry pan over medium heat and add 3 Tbsp extra virgin olive oil. Let it heat until shimmering, about 1 minute.

   Time: PT1M

3. Prepare Shrimp

   Pat the thawed shrimp dry on paper towels, then season both sides with sea salt and freshly cracked black pepper.

   Time: PT3M

4. Sauté Shrimp

   Add the seasoned shrimp to the hot oil in a single layer. Cook 2–3 minutes, turning once, until just opaque and cooked through. Remove and set aside.

   Time: PT3M

5. Sauté Aromatics

   In the same pan, add the finely chopped onion and roughly chopped garlic. Stir continuously for 2–3 minutes until the onion becomes translucent.

   Time: PT3M

6. Cook Flour

   Sprinkle 1 Tbsp all‑purpose flour over the aromatics and stir for 2 minutes to cook out the raw flour taste.

   Time: PT2M

7. Add Spices

   Add 1 tsp dried oregano, ½ tsp dried thyme, 1 tsp sweet smoked Spanish paprika, and ¼ tsp crushed red pepper flakes. Stir quickly for about 30 seconds until fragrant.

   Time: PT0.5M

8. Create Cream Sauce

   Pour in ¾ cup vegetable broth and 1 cup room‑temperature milk. Stir gently and let the mixture simmer for 4 minutes, until it thickens slightly and looks creamy.

   Time: PT4M

9. Add Sun‑Dried Tomatoes

   Stir in ½ cup chopped sun‑dried tomatoes, season with additional sea salt and black pepper to taste, and lower the heat to a gentle simmer for 1 minute.

   Time: PT1M

10. Cook Pasta

    Add 8 oz (225 g) penne pasta to the boiling water. Stir every 1–2 minutes to prevent sticking and cook according to package directions until al dente, about 10 minutes.

    Time: PT10M

11. Drain Pasta

    When the pasta is al dente, reserve about 2 Tbsp (30 ml) of the cooking water, then drain the pasta in a colander.

    Time: PT1M

12. Finish Sauce

    Turn off the heat on the sauce pan. Add the cooked shrimp, ¼ cup chopped fresh basil, 2 Tbsp grated Manchego cheese, and 2 tsp fresh lemon juice. Stir until everything is evenly combined.

    Time: PT2M

13. Combine Pasta and Sauce

    Transfer the drained pasta into the sauce pan. Add the reserved 2 Tbsp pasta water, toss gently for 1 minute until the pasta is coated and the sauce reaches a silky consistency.

    Time: PT1M

14. Serve

    Plate the pasta, top with an extra sprinkle of grated Manchego cheese, and serve immediately with a garden salad and a glass of Spanish white wine.

    Time: PT0.5M

Nutrition Facts

Calories

520

Protein

28 g

Carbohydrates

46 g

Fat

18 g

Fiber

4 g