Marami Shrimp Creamy Pasta

Ingredients

• 12 oz Large Shrimp (peeled and deveined; tails on for presentation if desired)
• 8 oz Penne Pasta (or any short pasta shape)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 tbsp Unsalted Butter (cut into cubes)
• 3 cloves Garlic (minced (or 1 tbsp jarred garlic paste))
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 1 tsp Italian Seasoning
• 1 tsp All‑Purpose Seasoning (store‑bought blend)
• 1 cup Heavy Cream (full‑fat for thick sauce)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/4 cup Sun‑Dried Tomatoes (jarred, drained and chopped)
• 2 cups Baby Spinach (washed and trimmed)
• 1 pinch Shrimp Bouillon Powder (optional, for umami boost)
• 1 tsp Dried Parsley (for garnish; fresh parsley optional)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions, about 20 minutes, until al dente.

   Time: PT10M

   Temperature: 212°F

2. Season Shrimp

   While the pasta cooks, place the shrimp in a bowl. Drizzle with olive oil, then sprinkle a pinch of salt, pepper, garlic powder, paprika, Italian seasoning, all‑purpose seasoning, and a tiny pinch of red chili flakes. Toss to coat evenly.

   Time: PT2M

3. Sear Shrimp

   Heat the skillet over medium‑high heat. Add a little more olive oil if needed, then spread the shrimp in a single layer. Cook 1‑2 minutes per side until pink but not fully cooked through; they will finish in the sauce.

   Time: PT3M

   Temperature: medium‑high

4. Build Cream Sauce

   Reduce heat to medium. Add butter to the same skillet, let melt, then stir in minced garlic and red chili flakes. Cook 30 seconds until fragrant. Pour in heavy cream, stir, then add grated Parmesan, shrimp bouillon pinch, Italian seasoning, and all‑purpose seasoning. Simmer gently, stirring, until the sauce thickens, about 4 minutes.

   Time: PT5M

   Temperature: medium

5. Add Sun‑Dried Tomatoes & Spinach

   Stir chopped sun‑dried tomatoes into the sauce, then add baby spinach. Toss for 30 seconds; the spinach will wilt quickly.

   Time: PT1M

6. Combine Pasta and Shrimp

   Drain the pasta and add it to the skillet. Return the partially cooked shrimp to the pan. Toss everything together over low heat until the shrimp are fully cooked and everything is evenly coated.

   Time: PT3M

   Temperature: low

7. Finish and Serve

   Turn off the heat. Sprinkle dried parsley (or fresh parsley if using) over the dish, give a final gentle stir, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

28g

Carbohydrates

45g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Large Shrimp: Scallops, Chicken breast strips
• Instead of Penne Pasta: Fusilli, rigatoni, gluten‑free pasta
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Red Chili Flakes: cayenne pepper, hot sauce
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of All‑Purpose Seasoning: seasoned salt
• Instead of Heavy Cream: half‑and‑half, whole milk + flour slurry
• Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
• Instead of Sun‑Dried Tomatoes: dry‑roasted red peppers, regular tomatoes (less flavor)
• Instead of Baby Spinach: baby kale, arugula
• Instead of Shrimp Bouillon Powder: fish sauce (1 tsp), MSG (small pinch)
• Instead of Dried Parsley: fresh parsley (1 tbsp)

Equipment Needed

• Large Pot
• Colander
• Skillet or Large Frying Pan
• Wooden Spoon
• Measuring Spoons
• Knife
• Cutting Board
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Do not overcook the shrimp; they finish cooking in the sauce.
• Allow the cream sauce to simmer gently to thicken without scorching.
• Add spinach at the end so it wilts but retains color and nutrients.

Chef Tips from the Video

• Use jarred sun‑dried tomatoes for maximum flavor with minimal prep.
• Pre‑minced garlic or garlic paste saves time and ensures even distribution.
• A pinch of shrimp bouillon adds depth without making the dish salty.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth if needed.

Freezer: Not recommended; the cream sauce may separate after freezing.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Cook the pasta ahead of time, rinse under cold water, and toss with a little oil to prevent sticking.
• Prepare the sauce up to the point before adding spinach; store sauce and spinach separately, then combine and heat before serving.

Frequently Asked Questions