Marry Me Spaghetti with Crispy Shrimp 🔥

1. Bring a big pot of salted water to a boil and cook your pasta until just shy of al dente. Before draining, scoop out some pasta water like it’s liquid gold (because it is). Drain, then toss the noodles with a little oil so they don’t clump.
2. Cook the Gorton’s Double Crunch Shrimp according to the package directions (I used the oven). When they come out hot, hit them with a little sea salt.
3. Heat olive oil and butter in a large pan over medium. When the butter melts add the diced onion. Cook for about 5 minutes until translucent.
4. Add the minced garlic and cook for 1–2 minutes. Add the listed seasonings and toast for a minute to wake them up. Add the chopped sundried tomatoes, sundried tomato oil, and tomato paste. Cook for 2–3 minutes.
5. Pour in the chicken broth, bring to a gentle simmer, then lower the heat. Slowly stream in the room-temp heavy cream. Stir occasionally for a few minutes.
6. Add the lemon juice, lemon zest, parmesan, and a handful of fresh parsley. Mix it all together.
7. Add your pasta to the sauce and toss until every strand is coated. Adjust with pasta water as needed.
8. Top with the double crunch shrimp, more parmesan, more parsley and enjoy!