Rich and Creamy Marry Me Shrimp Pasta
Rich and Creamy Marry Me Shrimp Pasta is a dish so decadent and flavorful that it might just win hearts over at first bite! Tender, succulent shrimp are coated in a silky cream sauce infused with garlic, sun-dried tomatoes, and Parmesan, then tossed with al dente pasta for the ultimate comfort meal. This recipe feels indulgent yet is surprisingly simple to make, perfect for a romantic dinner or an elevated weeknight treat. And if seafood isn’t your usual go-to, don’t worry—this dish might just change your mind. Pair it with a fresh salad or some crusty bread, and you’ll have a meal that’s undeniably unforgettable.
Necessary Kitchen Equipment
- Large skillet or sauté pan
- Large pot for boiling pasta
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Colander
- Knife and cutting board
Overview of Ingredients
- Shrimp: Large, peeled, and deveined shrimp are the star of this dish.
- Pasta: Fettuccine, linguine, or spaghetti pairs beautifully with the creamy sauce.
- Creamy Base: Heavy cream ensures a rich and luscious texture.
- Sun-Dried Tomatoes: For a burst of tangy sweetness that elevates the flavor.
- Cheese: Freshly grated Parmesan adds depth and a nutty finish.
- Garlic and Onion: The aromatics that set the flavor foundation.
- Herbs and Spices: Italian seasoning, red pepper flakes, salt, and pepper balance the dish perfectly.
- Broth: Chicken or vegetable broth enhances the sauce’s flavor.
- Butter and Olive Oil: For sautéing and building layers of flavor.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta of choice until al dente according to package instructions. Reserve ½ cup of pasta water before draining. Set aside.
- Sauté the Shrimp: Heat a large skillet over medium heat. Add a tablespoon each of butter and olive oil. Once hot, add the shrimp in a single layer. Season with salt and pepper. Cook for 2 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
- Build the Sauce: In the same skillet, add another tablespoon of butter. Sauté the minced garlic and finely chopped onion until fragrant and translucent, about 2-3 minutes. Stir in the sun-dried tomatoes and Italian seasoning. Cook for an additional minute.
- Deglaze and Simmer: Pour in the chicken or vegetable broth, scraping up any browned bits from the skillet. Let it simmer for 2 minutes to reduce slightly. Stir in the heavy cream and Parmesan cheese, whisking until smooth. Add a pinch of red pepper flakes for a hint of spice.
- Combine and Cook: Return the shrimp to the skillet, along with the cooked pasta. Toss everything together until the pasta is fully coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Garnish and Serve: Sprinkle with additional Parmesan and freshly chopped parsley before serving. Serve hot with your favorite sides.
Recipe Tips
- Don’t Overcook the Shrimp: Shrimp cook quickly and can become rubbery if overdone. Remove them from heat as soon as they turn pink.
- Reserve Pasta Water: This starchy liquid helps bind the sauce to the pasta and can adjust the consistency if needed.
- Cheese Quality Matters: Use freshly grated Parmesan for the best flavor and texture.
- Add Veggies: Spinach, mushrooms, or cherry tomatoes make great additions for extra nutrition and color.
What to Serve with This Recipe
- Salad: A simple arugula or Caesar salad balances the richness of the pasta.
- Bread: Garlic bread or a warm baguette is perfect for soaking up the sauce.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy and savory flavors.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Absolutely! Just thaw them completely and pat them dry before cooking to avoid excess water in the skillet.
Q: Can I substitute the cream?
A: You can use half-and-half or a plant-based alternative, but the sauce might be slightly less rich.
Q: Can I make this dish ahead?
A: While it’s best served fresh, you can prepare the sauce in advance and reheat it gently, adding a splash of broth or cream to refresh the consistency.
Equipment
- Large skillet or sauté pan
- Large pot for pasta
- Measuring tools
- Knife and cutting board
- Colander
Ingredients
- 12 oz pasta (fettuccine, linguine, or spaghetti)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ small onion, finely chopped
- ¼ cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- ½ cup chicken or vegetable broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup of pasta water and drain.
- Heat butter and olive oil in a skillet. Sauté shrimp until pink, about 4 minutes. Remove and set aside.
- Add more butter to the skillet. Sauté garlic, onion, and sun-dried tomatoes. Stir in Italian seasoning.
- Deglaze with broth and simmer for 2 minutes. Add cream and Parmesan, whisking until smooth.
- Return shrimp and cooked pasta to the skillet. Toss to coat, adding pasta water if needed.
- Garnish with parsley and serve hot.
Notes
- Adjust spice level with more or less red pepper flakes.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.
Creamy Marry Me Shrimp Pasta
Rich and Creamy Marry Me Shrimp Pasta is a dish so decadent and flavorful that it might just win hearts over at first bite! Tender, succulent shrimp are coated in a silky cream sauce infused with garlic, sun-dried tomatoes, and Parmesan, then tossed with al dente pasta for the ultimate comfort meal. This recipe feels indulgent yet is surprisingly simple to make, perfect for a romantic dinner or an elevated weeknight treat. And if seafood isn’t your usual go-to, don’t worry—this dish might just change your mind. Pair it with a fresh salad or some crusty bread, and you’ll have a meal that’s undeniably unforgettable.
Equipment
- Large skillet or sauté pan
- Large pot for pasta
- Measuring tools
- Knife and cutting board
- Colander
Ingredients
- 12 oz pasta fettuccine, linguine, or spaghetti
- 1 lb large shrimp peeled and deveined
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 3 garlic cloves minced
- ½ small onion finely chopped
- ¼ cup sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes optional
- ½ cup chicken or vegetable broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup of pasta water and drain.
- Heat butter and olive oil in a skillet. Sauté shrimp until pink, about 4 minutes. Remove and set aside.
- Add more butter to the skillet. Sauté garlic, onion, and sun-dried tomatoes. Stir in Italian seasoning.
- Deglaze with broth and simmer for 2 minutes. Add cream and Parmesan, whisking until smooth.
- Return shrimp and cooked pasta to the skillet. Toss to coat, adding pasta water if needed.
- Garnish with parsley and serve hot.
Notes
Adjust spice level with more or less red pepper flakes.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.
