There's nothing quite like the luscious combination of shrimp and pasta, especially when it's enveloped in a rich, creamy sauce. This Creamy Marry Me Shrimp Pasta brings restaurant-quality flavor to your table with minimal effort, making it perfect for date nights or special family dinners.
I discovered this recipe while searching for a quick yet impressive dish to wow my guests. Its luxurious texture and irresistible taste make it a guaranteed crowd-pleaser every single time. Let’s dive into what makes this recipe so special!
Why You'll Love This Creamy Marry Me Shrimp Pasta
Get ready to fall head over heels for this creamy, dreamy shrimp pasta. It’s the kind of dish that turns ordinary evenings into memorable moments.
First off, it’s incredibly simple to prepare. With just 30 minutes from start to finish, this recipe is ideal for those busy nights when you crave something indulgent without spending hours in the kitchen.
It’s also packed with bold flavors. Juicy shrimp, tangy sun-dried tomatoes, fresh garlic, and a hint of Parmesan come together to create a symphony of tastes in every bite.
This recipe is as versatile as it is delicious. You can easily swap out ingredients or adjust the seasoning to suit your preferences, making it a reliable go-to no matter what you have in your pantry.
Finally, it’s an excellent choice for entertaining. Whether you’re hosting a dinner party or treating someone special, this dish’s creamy sauce and vibrant colors make a stunning presentation.
Ingredients Notes
The magic of this dish lies in its carefully selected ingredients, each adding depth and flavor to the finished pasta.
Shrimp is the star of the show here. Opt for large or jumbo shrimp, peeled and deveined, for a perfectly tender texture. Fresh or frozen shrimp both work, but make sure to thaw frozen shrimp thoroughly before cooking.
Sun-dried tomatoes bring a tangy sweetness that perfectly complements the cream sauce. Look for oil-packed sun-dried tomatoes for added richness, and don’t forget to reserve a bit of the oil for extra flavor.
The creamy sauce relies on heavy cream to achieve its velvety consistency. For a lighter option, you can use half-and-half, but the sauce won’t be as indulgently rich.
Parmesan cheese adds a nutty, salty kick to the dish. Use freshly grated Parmesan if possible, as pre-grated varieties don’t melt as smoothly.
A hint of red pepper flakes gives this recipe its signature warmth and spice. Feel free to adjust the amount to match your heat tolerance.
You’ll also need pasta, with fettuccine or linguine being the best choices to soak up the sauce. However, penne or spaghetti can work in a pinch.
How To Make This Creamy Marry Me Shrimp Pasta
Making this pasta dish is a breeze, and it’s sure to become one of your favorites in no time.
Start by cooking the pasta in salted boiling water until al dente. Reserve about a cup of the pasta water before draining, as this can be used to adjust the sauce’s consistency later.
While the pasta cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil, then sauté the shrimp until they’re pink and just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant and slightly softened. Stir in the reserved oil from the sun-dried tomatoes for an extra layer of flavor.
Next, pour in the heavy cream and bring it to a gentle simmer. Stir frequently to ensure the cream doesn’t scorch. Once the sauce starts to thicken, add grated Parmesan cheese and red pepper flakes, stirring until the cheese is fully melted.
Return the shrimp to the skillet, along with the cooked pasta. Toss everything together until the pasta is well-coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Garnish with freshly chopped parsley and serve immediately. Each bite is a perfect balance of creamy, tangy, and savory flavors.
Storage Options
Leftovers of this Creamy Marry Me Shrimp Pasta can be just as delightful as the first serving when stored properly.
For refrigeration, transfer the pasta to an airtight container and store it for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce’s creaminess.
If you’d like to freeze the pasta, it’s best to do so before combining it with the shrimp. The shrimp’s texture can become rubbery after freezing and reheating. Store the sauce separately and freeze it for up to 2 months.
To reheat, thaw the sauce overnight in the fridge and warm it gently on the stovetop. Add freshly cooked shrimp and pasta for the best results.
Variations and Substitutions
This recipe is incredibly versatile, so feel free to make it your own with these variations and substitutions.
For a lighter version, replace the heavy cream with half-and-half or coconut milk. While the sauce won’t be as rich, it will still be delicious.
If you don’t have shrimp, chicken or scallops make excellent substitutes. Simply cook them as you would the shrimp, adjusting the cooking time as needed.
Looking to add more vegetables? Toss in some spinach, asparagus, or mushrooms for extra texture and flavor.
To make it gluten-free, use your favorite gluten-free pasta. The sauce pairs beautifully with any type of noodle.
For a spicier kick, double the red pepper flakes or add a dash of hot sauce to the sauce.
Whether you stick to the classic recipe or put your own twist on it, this Creamy Marry Me Shrimp Pasta is sure to become a staple in your kitchen. Give it a try tonight, and watch as your family falls in love with every bite!
PrintCreamy Marry Me Shrimp Pasta Recipe
This Creamy Marry Me Shrimp Pasta recipe is a delightful dish combining juicy shrimp, a rich creamy sauce, and perfectly cooked pasta. A comforting and flavorful meal that will make everyone fall in love at first bite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes
- ¼ cup sun-dried tomatoes, chopped
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, sauté garlic until fragrant. Add heavy cream, chicken broth, and Parmesan cheese. Stir to combine.
- Mix in Italian seasoning, crushed red pepper flakes, and sun-dried tomatoes. Simmer until the sauce thickens slightly.
- Add cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- Return shrimp to the skillet and stir gently to combine.
- Serve immediately, garnished with parsley and additional Parmesan, if desired.
Notes
- Use fresh shrimp for the best flavor, but frozen shrimp works well too.
- Adjust the spice level by increasing or decreasing the crushed red pepper flakes.
- Serve with garlic bread or a side salad for a complete meal.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 840mg
Leave a Reply