Marry Me Shrimp Pasta
Creamy Marry Me Shrimp Pasta made in one pan! This easy, flavour-packed dinner is ready in 30 minutes and perfect for weeknights or date night.
Servings: 4
Calories: 448kcal
Ingredients
Seasoning Blend
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ⅓ tsp red pepper flakes or pul biber (optional)
- 1 tsp salt , or to taste
- ½ freshly ground black pepper , to taste
For the Pasta
- 1 tbsp olive oil , or as needed
- 12 oz (340g) shrimp , raw peeled
- 1 tbsp butter
- 3 shallots or 1 small onion , finely diced
- 1 red bell pepper , sliced
- 3 cloves garlic , sliced
- 1 ⅓ cups (300g) orzo pasta
- 2 tbsp sun-dried tomato paste or 4 tbsp chopped sun-dried tomatoes
- 2 cups (500ml) vegetable stock , or use chicken broth / stock
- 1 large zucchini (courgette), sliced
- 2 cups (60g) baby spinach
- ⅓ cup (80ml) cream, , double / heavy
- 3 tbsp parmesan cheese , grated
- 2 tbsp fresh basil , chopped to garnish
Instructions
- Combine all the ingredients for the seasoning in a small bowl.1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp Italian seasoning, ⅓ tsp red pepper flakes or pul biber, 1 tsp salt, ½ freshly ground black pepper
- Heat the olive oil in a large skillet over medium heat. Add the shrimp, sprinkle with some of the seasoning, and cook for a couple or minutes, just until the shrimp turn pink. Set aside onto a plate.1 tbsp olive oil, 12 oz (340g) shrimp
- Add the butter, stir until it melts and is foaming. Stir in the shallots and cook until softened, a couple of minutes. The sliced pepper goes in next, followed by the garlic and orzo. Stir well to lightly toast the orzo, adding a splash of the stock if the pan gets too dry.1 tbsp butter, 3 shallots or 1 small onion, 1 red bell pepper, 3 cloves garlic, 1 ⅓ cups (300g) orzo pasta
- Stir in the sun-dried tomato paste and add the remaining seasoning blend. Pour in the stock, stir, and bring to a simmer.2 tbsp sun-dried tomato paste , 2 cups (500ml) vegetable stock
- Cook the orzo over low heat for 8-10 minutes, stirring regularly to avoid sticking. Add the zucchini and continue to cook until most of the stock has been absorbed and the orzo is al dente, adding extra hot water as needed.1 large zucchini
- Add the spinach, stirring until it wilts then return the shrimp to the pan. Stir in the cream and parmesan and finish with the fresh basil. Taste and adjust seasoning as needed. Serve immediately.2 cups (60g) baby spinach, ⅓ cup (80ml) cream, , 3 tbsp parmesan cheese, 2 tbsp fresh basil
Video
Notes
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce. Not recommended for freezing due to the cream and shrimp.
Orzo may look like rice but it is not gluten-free! You can replace the orzo for any small gluten-free pasta options.
Nutrition
Calories: 448kcal | Carbohydrates: 52g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1676mg | Potassium: 732mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3729IU | Vitamin C: 61mg | Calcium: 156mg | Iron: 2mg
