Marry Me Shrimp Pasta
This luxurious Marry Me Shrimp Pasta features succulent shrimp in a creamy sun-dried tomato sauce with garlic, basil, and Parmesan cheese. The rich, restaurant-quality sauce clings perfectly to tender pasta, creating an irresistible dish that's so delicious it might just inspire a proposal!
Equipment
- Large pot For boiling pasta
- Large skillet 12-inch, for sauce and shrimp
- Colander
- Wooden spoon
Ingredients
- 12 oz fettuccine or linguine 340g
- 1.5 lbs large shrimp 680g, peeled and deveined
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon paprika
- 3 tablespoons olive oil divided
- 4 tablespoons unsalted butter divided
- 5 cloves garlic minced
- 1/2 cup sun-dried tomatoes 120ml or 85g, oil-packed, chopped
- 1/4 teaspoon red pepper flakes optional, adjust to taste
- 1 cup chicken broth 240ml
- 1 cup heavy cream 240ml
- 3/4 cup Parmesan cheese 75g, freshly grated
- 1/3 cup fresh basil chopped, plus more for garnish
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Cook pasta in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- Pat shrimp dry and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook shrimp 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, add remaining 1 tablespoon olive oil and 2 tablespoons butter. Sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant, then add red pepper flakes if using.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Reduce heat to low and stir in Parmesan cheese, remaining 2 tablespoons butter, remaining salt and pepper, and fresh basil. Stir until cheese melts and sauce is smooth.
- Add cooked pasta and shrimp to the sauce, tossing to coat. Add pasta water as needed to reach desired consistency, then stir in lemon juice.
- Serve immediately garnished with additional fresh basil and Parmesan cheese.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture; pre-grated cheese contains anti-caking agents that prevent proper melting.
- Don't overcook the shrimp - they should be just pink and opaque. They'll continue cooking slightly when added back to the hot sauce.
- Reserve pasta water before draining - the starchy water helps the sauce cling to the pasta and adjusts consistency perfectly.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be slightly thinner.
- Chicken can be substituted for shrimp - use 1.5 lbs boneless chicken breast cut into bite-sized pieces, cooking 5-6 minutes until done.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or pasta water.
- The dish is best served fresh as cream sauces can separate when reheated, but adding a bit of liquid while reheating helps restore the texture.
- For meal prep, cook components separately and combine when ready to serve for best results.
- Add vegetables like spinach, mushrooms, or cherry tomatoes for extra nutrition and flavor.
- Adjust red pepper flakes to your heat preference - start with less if sensitive to spice.
Nutrition
Serving: 1ServingCalories: 685kcalCarbohydrates: 48gProtein: 42gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 315mgSodium: 980mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 15mgCalcium: 30mgIron: 20mg
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