Best Marry Me Shrimp Pasta
This Marry Me Shrimp Pasta is a delightful and impressive dish featuring succulent shrimp and perfectly cooked pasta coated in a creamy, sun-dried tomato sauce infused with garlic and herbs. It's a flavor explosion that's guaranteed to impress and create a memorable dining experience.
Equipment
- Large pot
- Large skillet
- Mixing bowl
- Colander
- Measuring cups and spoons
- Paring knife or shrimp deveiner
- Stirring spoon
- Tongs
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil for shrimp
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Black pepper to taste
- 1 pound pasta fettuccine or linguine
- 2 tablespoons olive oil for sauce
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped fresh basil, plus more for garnish
- Salt to taste
- Black pepper to taste
- 1 cup reserved pasta water
Instructions
- In a bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, red pepper flakes (if using), salt, and pepper.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- In the same skillet you used to cook the shrimp, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.
- Add the chopped sun-dried tomatoes and cook for another minute, allowing their flavor to bloom.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it thickens slightly.
- Add the cooked pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Gently fold in the cooked shrimp and fresh basil.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil.
Notes
Don't overcook the shrimp. Use good quality sun-dried tomatoes and fresh basil. Adjust the sauce to your liking by adding more pasta water for a thinner sauce or more heavy cream for a richer sauce. For a spicy kick, add a pinch of red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of milk or cream to loosen the sauce.