Marry Me Shrimp Pasta

Begin by preparing all your ingredients. Cook the pasta in generously salted boiling water according to the package directions. Once al dente, drain and set aside, reserving about 1/2 cup of pasta water. (Prep: 5 minutes, Cook: According to package)

In a large skillet, heat 2 tablespoons of sun-dried tomato oil over medium-high heat. Add the shrimp and cook until they turn pink and are just cooked through, about 2 minutes per side. Transfer the shrimp to a separate bowl and set aside. (Cook: 4 minutes)

Add the chopped sun-dried tomatoes, sun-dried tomato spread, and grated garlic to the same skillet. Cook, stirring constantly, until the garlic is fragrant, about 1 minute. Stir in the all-purpose flour and continue cooking, stirring constantly, for another minute to create a roux. (Cook: 2 minutes)

Whisk in the dry white wine, making sure to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook, undisturbed, until the wine has slightly reduced, about 2 minutes. (Cook: 2 minutes)

Add the chicken broth, heavy cream, grated Parmesan cheese, Italian seasoning, and smoked paprika to the skillet. Whisk until fully combined and smooth. Reduce the heat to medium and continue cooking, whisking occasionally, until the sauce has slightly thickened and coats the back of a spoon, about 5 to 7 minutes. (Cook: 5-7 minutes)

Reduce the heat to low; add the cooked pasta and the cooked shrimp to the skillet. Cook, stirring gently but often, until the pasta and shrimp are evenly coated with the creamy sauce and heated through, about 3 minutes. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. (Cook: 3 minutes)

Remove the skillet from the heat. Garnish generously with freshly chopped basil and serve immediately. Enjoy this culinary masterpiece while it's warm and at its most flavorful.