Description
Get ready to fall head over heels for this Marry Me Shrimp Pasta, a luxurious dish that combines tender shrimp with a rich, creamy garlic Parmesan sauce. Perfect for a romantic dinner or impressing guests, this recipe is a true showstopper.
Ingredients
- Large or jumbo shrimp (21-25 count or 16-20 count per pound), peeled and deveined
- Linguine, fettuccine, or spaghetti (or penne/rigatoni for a shorter shape)
- Heavy cream (or whipping cream)
- Fresh garlic, minced
- Freshly grated Parmesan cheese
- Sun-dried tomatoes, drained
- Chicken broth (or vegetable broth for a vegetarian option)
- Dried oregano
- Red pepper flakes
- Fresh parsley, for garnish
- Olive oil
- Butter
Instructions
- Prep Your Ingredients: Before you even think about turning on the stove, make sure your shrimp are peeled, deveined, and patted thoroughly dry. Mince your garlic, chop your sun-dried tomatoes, and grate your Parmesan.
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it's al dente. Before draining, reserve about 1 to 1 ½ cups of that starchy pasta water. Drain the rest and set the pasta aside.
- Sauté the Shrimp: In a large skillet or Dutch oven, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat. Once shimmering, add your patted-dry shrimp in a single layer. Cook for just 1-2 minutes per side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside on a plate.
- Build the Flavor Base: Reduce the heat to medium. To the same skillet, add a little more olive oil if needed. Toss in your minced garlic and red pepper flakes. Sauté for about 30 seconds to 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and dried oregano, cooking for another minute.
- Deglaze and Add Cream: Pour in about half a cup of chicken or vegetable broth (and a splash of lemon juice or white wine vinegar if you like that brightness!) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a minute until slightly reduced. Then, pour in your heavy cream. Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, stirring occasionally.
- Introduce the Parmesan: Remove the skillet from the heat. Gradually stir in your freshly grated Parmesan cheese, mixing until it’s fully melted and incorporated into the sauce.
- Combine and Finish: Add the cooked pasta directly to the skillet with the sauce. Toss well to coat every strand. If the sauce seems too thick, add a splash of your reserved pasta water. Finally, gently fold in the cooked shrimp and heat through for just a minute or two.
- Serve and Garnish: Dish out generous portions of your Marry Me Shrimp Pasta. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Don't overcook the shrimp to keep them tender and juicy. Always use freshly grated Parmesan for the best texture and flavor. Reserve pasta water to adjust sauce consistency.