Marry Me Shrimp Pasta
This creamy and flavorful Marry Me Shrimp Pasta is an irresistible dish that's sure to impress. Packed with juicy shrimp, sun-dried tomatoes, and a luscious Parmesan sauce, it's a quick and easy meal perfect for a romantic dinner or a weeknight indulgence.
Equipment
- Large pot
- Colander
- Medium bowl
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Chef's knife
- Cutting board
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ cup sun-dried tomatoes, oil-packed, drained and chopped
- ¼ cup dry white wine optional
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped fresh basil
- ¼ teaspoon red pepper flakes optional
- 1 pound fettuccine pasta
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine 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 a medium bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if necessary) and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Add the minced garlic to the same skillet and cook for about 30 seconds, or until fragrant. Add the sun-dried tomatoes and cook for another minute, stirring occasionally. If using white wine, add it to the skillet and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Let the sauce simmer for a few minutes, allowing it to thicken slightly.
- Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy consistency.
- Gently fold in the cooked shrimp.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil.
Notes
If the sauce is too thick, add a splash of reserved pasta water or a little extra cream to thin it out. If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken. Spinach, asparagus, or mushrooms can be added. Sauté them with the garlic before adding the sun-dried tomatoes. For extra heat, add more red pepper flakes or a dash of cayenne pepper. Pecorino Romano or Asiago cheese can be used instead of Parmesan. Use gluten-free pasta for a gluten-free version. A squeeze of lemon juice at the end brightens up the flavors. You can cook the shrimp and make the sauce separately and store them in the refrigerator for up to 24 hours. When you're ready to serve, simply cook the pasta, reheat the sauce, and combine everything.