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

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Jumbo Shrimp: large shrimp, peeled and deveined shrimp
• Instead of Sea Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Small Onion: shallot
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Thyme: herbes de Provence
• Instead of Sweet Smoked Spanish Paprika: regular paprika, chipotle powder (less smoky)
• Instead of Crushed Red Pepper Flakes: cayenne pepper
• Instead of Vegetable Broth: chicken broth, water with a pinch of salt
• Instead of Milk: whole milk, unsweetened almond milk
• Instead of Sun-Dried Tomatoes: sun‑dried tomato paste (1 tbsp)
• Instead of Fresh Basil: fresh parsley
• Instead of Manchego Cheese: Parmesan cheese, Pecorino
• Instead of Lemon Juice: white wine vinegar (1 tsp)
• Instead of Penne Pasta: fusilli, rigatoni

Equipment Needed

• Stock Pot
• Large Fry Pan
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife
• Colander
• Wooden Spoon
• Grater

Critical Steps — Do Not Skip

• Do not overcook the shrimp; they should be just opaque.
• Cook the flour for the full 2 minutes to eliminate raw taste.
• Use room‑temperature milk to prevent curdling.
• Reserve pasta cooking water to adjust sauce consistency.
• Add the shrimp back to the sauce off the heat to keep them tender.

Chef Tips from the Video

• Dry the shrimp thoroughly before seasoning for a better sear.
• Use a good quality Spanish extra‑virgin olive oil; it adds authentic flavor.
• Finely chop the garlic and onion to ensure they melt into the sauce.
• A pinch of lemon zest can be added with the lemon juice for extra brightness.
• Finish with a generous handful of fresh basil for aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of broth or water.

Freezer: Can be frozen for up to 1 month. Thaw overnight in the fridge and reheat as above.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The cream sauce can be prepared up to 2 hours ahead; keep warm on low heat.
• Cooked shrimp can be refrigerated and added just before serving.
• Pre‑chop the onion, garlic, and basil and store in airtight containers.

Frequently Asked Questions