Creamy Marry Me Shrimp Pasta
Creamy, dreamy, and just the right amount of spicy, this marry me shrimp pasta wraps tender shrimp, sun-dried tomatoes, Parmesan, and heavy cream into a weeknight dinner that tastes like a fancy Friday night. The buttery garlic aroma alone is enough to flirt back. Featuring a rich, savory sauce and customizable heat, it's quick enough for any night – no special occasion needed.
4
servings
Ingredients
Shrimp
- 1 lb (450 g) large shrimp peeled and deveined, thawed if frozen (tails off or on, your preference)
- 1 tsp smoked paprika
- 1/2 tsp (0.5 tsp) garlic powder
- 1/4 tsp (0.25 tsp) red chili flakes plus more to taste, optional
- 1/2 tsp (0.5 tsp) kosher salt plus more for pasta water
- 1/4 tsp (0.25 tsp) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
Pasta & Sauce
- 12 oz (340 g) linguine, fettuccine, or spaghetti or pasta of choice
- 2 tbsp (28 g) unsalted butter
- 3 cloves garlic minced
- 1/2 cup (60 g) sun-dried tomatoes drained, julienned (about 6-8 halves)
- 3/4 cup (180 ml) chicken or veggie broth
- 3/4 cup (180 ml) heavy cream
- 2/3 cup (40 g) freshly grated Parmesan cheese plus more for serving
- 1 tsp Italian seasoning
- red chili flakes to taste, optional
- 1/2 cup (120 ml) reserved pasta cooking water as needed
- fresh basil chopped, for garnish
- extra Parmesan cheese for serving
Equipment
- Large skillet
- Large pot
- Tongs
- Colander
Instructions
- Season and sear the shrimp: Pat shrimp dry and toss with smoked paprika, garlic powder, chili flakes, salt, and black pepper. Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer, cooking 2–3 minutes per side until just pink and golden at the edges. Transfer to a plate and set aside.
- Boil the pasta: Cook pasta in a large pot of generously salted boiling water until just al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
- Sauté garlic and tomatoes: In the same skillet (no need to wipe out), lower heat to medium. Add butter, then garlic; sauté 30 seconds until fragrant. Add sun-dried tomatoes, sauté about 1 minute.
- Build the sauce: Add broth to the skillet and scrape up any browned bits. Simmer 2–3 minutes. Turn heat to low and stir in cream, Parmesan, Italian seasoning, and more red chili flakes if desired. Simmer 2–3 minutes, stirring gently as the sauce thickens slightly.
- Toss pasta and finish: Add cooked pasta to the sauce and toss to coat, adding reserved pasta water as needed to loosen the sauce to your desired consistency. Gently fold shrimp back into the skillet and warm through, 1–2 minutes. Taste and adjust seasoning if needed.
- Garnish and serve: Sprinkle with chopped fresh basil and extra Parmesan. Serve immediately. Enjoy warm!
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. To reheat, add a splash of water or broth and microwave just until hot, or gently warm on the stove. Freezing not recommended (the sauce may separate).
Variations: Substitute scallops or chicken for shrimp; add spinach or arugula; use half and half for a lighter sauce; swap in your favorite pasta shape.
Nutrition
Calories: 580kcal | Carbohydrates: 48g | Protein: 34g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 260mg | Sodium: 1160mg | Potassium: 570mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 7mg | Calcium: 350mg | Iron: 3.8mg