Description This Marry Me Shrimp Pasta is a rich, creamy, and utterly irresistible dish that’s guaranteed to impress. Tender shrimp are bathed in a luxurious sun-dried tomato and Parmesan cream sauce, tossed with perfectly cooked pasta, and finished with fresh basil. It’s a quick and easy meal that’s perfect for a romantic dinner or a special occasion. The name says it all – it’s so good, it might just lead to a proposal!
Ingredients:
- 12 oz linguine or pasta of your choice (fettuccine, spaghetti, or penne work well)
- 1 lb large shrimp, peeled and deveined (size 21/25 or 26/30 are ideal)
- 1 tbsp olive oil (extra virgin olive oil recommended)
- 3 cloves garlic, minced (freshly minced is key for the best flavor)
- 1 tsp red pepper flakes (optional, adjust to your spice preference)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1/2 cup chicken broth (low sodium is preferred)
- 1 cup heavy cream (do not substitute with milk or half-and-half for best results)
- 1/2 cup grated Parmesan cheese (freshly grated is highly recommended)
- 1/4 cup fresh basil, chopped (Italian basil is the best choice)
- Salt and pepper to taste (freshly ground black pepper is ideal)
Preparation:
Step 1: Prepare the Pasta
Fill a large pot with salted water. The water should be generously salted – about 1 tablespoon of salt per gallon of water. Bring the water to a rolling boil over high heat. This crucial step seasons the pasta from the inside out. Add the linguine (or your chosen pasta) to the boiling water. Cook according to the package instructions for al dente, usually around 8-10 minutes. Al dente means “to the tooth” in Italian; the pasta should be firm to the bite, not mushy. Once cooked, drain the pasta in a colander, reserving about 1/2 cup of the pasta water. The pasta water is starchy and can be used to adjust the consistency of the sauce later if needed. Set the drained pasta aside. Do not rinse the pasta, as the starch helps the sauce adhere to it.
Step 2: Cook the Shrimp
While the pasta is cooking, prepare the shrimp. Ensure the shrimp are fully thawed if using frozen shrimp. Pat the shrimp dry with paper towels. This helps them brown better in the pan and prevents steaming. Season the shrimp generously with salt and freshly ground black pepper. In a large skillet (preferably a non-stick skillet or a well-seasoned cast iron skillet), heat the olive oil over medium heat. Once the oil is shimmering (but not smoking), add the shrimp to the skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and result in steamed, rather than seared, shrimp. Cook the shrimp for 2-3 minutes per side, until they are pink and opaque and have a slight curl. Be careful not to overcook the shrimp, as they will become rubbery. Once the shrimp are cooked, remove them from the skillet and set them aside in a bowl.
Step 3: Sauté the Aromatics
Reduce the heat to medium-low. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, or until the garlic is fragrant but not browned. Be careful not to burn the garlic, as it will become bitter. The red pepper flakes add a subtle heat to the dish, but you can adjust the amount to your preference or omit them altogether if you prefer a milder flavor.
Step 4: Build the Sauce
Add the chopped sun-dried tomatoes to the skillet. Cook for another minute, stirring occasionally, to allow the sun-dried tomatoes to release their flavor. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits, known as fond, are full of flavor and will add depth to the sauce. Let the chicken broth simmer for 1-2 minutes to slightly reduce.
Step 5: Create the Creamy Finish
Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let the sauce cook for 3-4 minutes, or until it thickens slightly. Do not let the sauce boil rapidly, as this can cause the cream to separate. Stir frequently to prevent sticking. Add the grated Parmesan cheese, stirring continuously until it is melted and well combined, creating a smooth and creamy sauce. Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that the Parmesan cheese is salty, so add salt cautiously.
Step 6: Combine and Serve
Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together to coat the pasta and shrimp evenly in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to thin it out to your desired consistency. Cook for another minute or two, allowing the pasta and shrimp to heat through. Remove the skillet from the heat. Garnish with fresh basil. Serve immediately in bowls, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.
Why you will love this recipe
This Marry Me Shrimp Pasta is more than just a meal; it’s an experience. Here’s why you’ll absolutely love it:
- Incredible Flavor: The combination of succulent shrimp, tangy sun-dried tomatoes, savory garlic, creamy Parmesan sauce, and fresh basil creates a symphony of flavors that dance on your palate.
- Easy to Make: Despite its impressive taste, this recipe is surprisingly easy to prepare, making it perfect for weeknight dinners or special occasions.
- Quick Cooking Time: From start to finish, this dish can be on your table in under 30 minutes, ideal for busy schedules.
- Impressive Presentation: The vibrant colors and elegant presentation make this pasta dish a showstopper that’s sure to wow your guests.
- Versatile: You can easily customize this recipe to your liking by adding different vegetables, using different types of pasta, or adjusting the spice level.
- Comfort Food with a Touch of Sophistication: It’s comforting and indulgent, yet elevated enough to impress even the most discerning palates.
- The Name! The playful name adds a fun and memorable touch to the dish, making it perfect for romantic dinners or special celebrations.
COOKING Rating Easy
Serving Suggestions:
- Serve with a side of crusty bread for soaking up the delicious sauce.
- Pair with a simple green salad with a light vinaigrette to balance the richness of the pasta.
- A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors of the dish.
- For a complete meal, serve with roasted asparagus or steamed broccoli.
- Garnish with a lemon wedge for a burst of freshness.
Tips:
- Use high-quality ingredients for the best flavor. Fresh shrimp, freshly grated Parmesan cheese, and good-quality sun-dried tomatoes will make a noticeable difference.
- Don’t overcook the shrimp. They should be pink and opaque, but still tender.
- Adjust the amount of red pepper flakes to your spice preference.
- If the sauce is too thick, add a splash of reserved pasta water to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to reduce it.
- For a richer flavor, use homemade chicken broth.
- To prevent the pasta from sticking together, toss it with a little olive oil after draining.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 650-750
- Protein: 40-45g
- Sodium: 800-1000mg (depending on the salt content of the broth and Parmesan cheese)
Conclusion
Marry Me Shrimp Pasta is a dish that lives up to its name. It’s a delicious, easy, and impressive meal that’s perfect for any occasion. Whether you’re looking to impress a date, celebrate a special event, or simply enjoy a comforting and flavorful dinner, this recipe is sure to become a favorite. So, get cooking and prepare to be amazed!
Questions and Answers:
- Can I use frozen shrimp instead of fresh shrimp? Yes, you can definitely use frozen shrimp. Just make sure to thaw them completely before cooking. Place the frozen shrimp in a colander and run them under cold water until they are thawed. Pat them dry with paper towels before seasoning and cooking. This helps them brown better and prevents steaming.
- I don’t have sun-dried tomatoes in oil. Can I use the dry-packed ones? While oil-packed sun-dried tomatoes are preferred for their added flavor and moisture, you can use dry-packed sun-dried tomatoes. Rehydrate them by soaking them in hot water for about 30 minutes before chopping and adding them to the recipe. This will soften them and make them more flavorful. You might also want to add a teaspoon of olive oil to the pan when sautéing the garlic to compensate for the lack of oil from the sun-dried tomatoes.
- Can I substitute the heavy cream with something else? For the best results and the signature creamy texture, heavy cream is highly recommended. However, if you’re looking for a lighter option, you can try using half-and-half or crème fraîche. Keep in mind that the sauce won’t be as thick and rich as it would be with heavy cream. Avoid using milk, as it is too thin and may curdle when heated.
- I’m allergic to shellfish. Can I make this recipe with chicken or another protein? Absolutely! You can easily adapt this recipe to use chicken, scallops, or even tofu instead of shrimp. Simply substitute the shrimp with your preferred protein and adjust the cooking time accordingly. Chicken should be cooked until it is no longer pink inside and the juices run clear. Scallops should be cooked until they are opaque and slightly firm. Tofu should be pressed to remove excess water and then pan-fried until golden brown.
- Can I make this recipe ahead of time? While the pasta is best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, cook the pasta according to the instructions and reheat the sauce over low heat. Add the cooked shrimp and pasta to the sauce and toss to combine. The shrimp can become rubbery if cooked more than once, so for best quality cook the shrimp fresh just before you need it.
