Marry Me Pasta with Tiger Shrimp

Ingredients

• 600g raw tiger shrimp or vannamei shrimp
• 400g pasta
• 25g butter
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 140g sun-dried tomatoes, diced
• 2 tbsp tomato paste
• 150ml / 5.1 fl oz white wine
• 250ml / 8.5 fl oz cream
• 80g parmesan, grated
• 8 sprigs fresh basil, leaves only
• Oil from the sun-dried tomatoes
• Salt and freshly ground pepper
• Optional chili flakes
• Pasta water

1. 1Peel and clean the shrimp, removing shells, veins, and impurities. Pat them dry with a paper towel.
2. 2Heat a pan with a generous amount of oil from the sun-dried tomatoes, and sauté the shrimp for 1-2 minutes on each side. Season with salt, freshly ground pepper, and optional chili flakes. Set the shrimp aside on a plate.
3. 3Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions.
4. 4In the same pan where the shrimp were cooked, melt the butter and sauté the onion, garlic, and sun-dried tomatoes until the onions are translucent.
5. 5Stir in the tomato paste and then add the white wine, allowing it to simmer and reduce slightly.
6. 6Add the cream and heat through, then stir in the parmesan until it melts into the sauce.
7. 7Adjust the consistency with pasta water and finally toss in the basil leaves, drained pasta, and shrimp into the sauce. Let the dish sit for a couple of minutes to combine, then taste and adjust seasoning with salt and freshly ground pepper, adding more pasta water if needed.