If pasta could talk, this one would say, “You’re going to love every bite.”

This dish was one of the very first recipes I made in my dorm series, and it quickly became a favorite. The Marry Me Shrimp Rigatoni is everything you want in a bowl of pasta—rich, creamy, and packed with bold flavors that make every forkful unforgettable. Juicy shrimp are seared to perfection, then tossed in a garlicky sun-dried tomato cream sauce that clings beautifully to the rigatoni. A touch of lemon cuts through the richness, adding just the right amount of freshness. It’s comforting, indulgent, and—dare I say—good enough for “the” special occasion. Whether you’re impressing guests or just treating yourself (like I do every week), this pasta is pure love in a bowl.

Perfecting Al Dente Pasta

Bringing your pasta to al dente perfection is a game-changer. If you’ve ever had mushy pasta that falls apart, you know why this matters. Al dente means “to the tooth,” meaning it should have a slight bite to it—firm yet tender. Here’s how to do it right:

• Bring a large pot of salted water to a rolling boil. (It should taste as salty as the sea!)
• Add the rigatoni and cook according to package instructions, but shave off a minute from the recommended time.
• To test, bite into a piece—there should be a thin white core in the middle. If it’s completely cooked through, it’s past al dente.
• Keep in mind, the pasta will continue to cook when you toss it in the sauce, so slightly undercooking it now ensures the perfect texture later.
• Before draining, reserve 1 cup of pasta water—this is liquid gold for adjusting the sauce consistency!
• Drain and toss the pasta with a drizzle of olive oil to prevent sticking.

Ingredients (Serves 2):

• 250g rigatoni
• 1 tbsp (15ml) olive oil + more for pasta
• 1 tbsp (14g) unsalted butter
• 300g shrimp (peeled and deveined)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 4 garlic cloves (minced)
• 100g sun-dried tomatoes (chopped and drained)
• 1 tsp Italian seasoning
• 1 tbsp (8g) flour
• 180ml low sodium chicken broth
• 240ml heavy cream
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 7g fresh basil leaves (chopped)
• 50g grated Parmesan
• Chili flakes (for serving)

Method:

1. Cook the Pasta

• Follow the Perfecting Al Dente Pasta steps above.

2. Prepare the Shrimp

• Pat the shrimp dry with paper towels (moisture is the enemy of a good sear!).
• Season with ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp sweet paprika.
• Heat 1 tbsp olive oil in a large pan over medium-high heat.
• Sear the shrimp in a single layer for about 1-2 minutes per side, until pink and opaque. Remove and set aside.

3. Make the Sauce

• In the same pan, add 1 tbsp butter.
• Add 4 minced garlic cloves and cook for about 30 seconds until fragrant.
• Stir in 100g chopped sun-dried tomatoes and 1 tsp Italian seasoning, cooking for another 1-2 minutes.
• Sprinkle 1 tbsp flour over the mixture and stir continuously for 1 minute to remove the raw flour taste.

4. Build the Creamy Base

• Deglaze the pan with 180ml low sodium chicken broth, stirring constantly to avoid lumps.
• Add 240ml heavy cream and 1 tbsp tomato paste, mixing well.
• Simmer for 3-5 minutes until the sauce thickens slightly.

5. Combine Everything

• Return the cooked shrimp to the pan and stir to coat in the sauce.
• Add 1 tbsp lemon juice and the drained rigatoni, tossing everything together. If needed, loosen the sauce with reserved pasta water, a little at a time.
• Stir in 50g grated Parmesan and ¼ cup chopped basil leaves. Taste and adjust seasoning with the remaining ½ tsp salt and ½ tsp black pepper if needed.

6. Serve & Enjoy

• Plate the pasta and garnish with chili flakes for a hint of heat.
• Serve immediately, topped with extra Parmesan and fresh basil if desired.

This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container. When reheating, add a splash of broth or cream to bring the sauce back to life.

Now, go ahead—grab a fork and fall in love with every creamy, garlicky bite!