Marry Me Shrimp Pasta
MERMAN'S REVENGE RECIPE
MARRY ME SHRIMP PASTA
Blackened shrimp tossed with pasta in a rich, creamy sun-dried tomato sauce with spinach, Parmesan and fresh basil.
LET'S COOK
DIRECTIONS
BLACKEN THE SHRIMP
Pat the shrimp dry and season with Merman's Revenge Blackened Seasoning . Heat 2 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Cook the shrimp for about 3 minutes, stirring occasionally, until pink and just cooked through. Transfer to a plate.
COOK THE PASTA
While the shrimp cooks, boil the pasta according to the package directions until al dente. Drain and set aside.
BUILD THE SAUCE
Reduce the skillet to medium heat. Add the remaining sun-dried tomato oil, garlic, tomato paste and red pepper flakes. Cook for about 1 minute, stirring until the tomato paste darkens slightly and the garlic becomes fragrant.
MAKE IT CREAMY
Stir in the sliced sun-dried tomatoes, chicken broth, heavy cream and Italian seasoning. Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring occasionally, until it begins to thicken.
ADD THE SPINACH
Add the spinach and stir for another 1–2 minutes, just until the leaves wilt into the creamy sauce.
BRING IT ALL TOGETHER
Add the cooked pasta, Blackened shrimp and Parmesan to the skillet. Toss until everything is coated in the sauce and glossy. Add another light shake of Blackened Seasoning if desired.
LET IT REST
Remove the skillet from the heat and let the pasta sit for 2–3 minutes. Give it one final toss so the sauce clings to the pasta.
FINISH & SERVE
Divide the pasta between bowls and finish with fresh basil and extra Parmesan.
MADE WITH
BLACKENED SEASONING
Savory herbs and bold blackened flavor give the shrimp a flavorful crust that stands up perfectly to the rich Parmesan cream sauce.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE TOMATO OIL
Don't dump the oil from the sun-dried tomatoes. Cooking the shrimp and aromatics in it builds extra tomato flavor into the whole dish.
DON'T OVERCOOK THE SHRIMP
Pull the shrimp as soon as they turn opaque. They'll warm back up when they are tossed into the finished sauce.
LET THE SAUCE SETTLE
A couple of minutes off the heat gives the sauce time to thicken and cling to the pasta instead of pooling at the bottom.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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