The beauty of Marry Me Shrimp Pasta lies in its perfect balance of spices, rich sauce, and just the right amount of heat. Whether you want to impress a date or just treat yourself, this recipe is a surefire winner you’ll keep coming back to.
Why I Can’t Stop Making These Cookies
- Quick win: Ready in under 30 minutes, perfect for busy weeknights.
- Flavor twist: The creamy sauce, featuring sun-dried tomatoes and a hint of spice, sets it apart from typical shrimp pasta.
- Pantry-friendly: Most ingredients are staples or readily available, so there’s no need for last-minute store runs.
- Kid-friendly: Mild spice makes it approachable for kids, yet it’s still satisfying for adults.
- Seasonal appeal: Light enough for warm nights, comforting for cooler days.
What Type of Shrimp Should I Use?
For the best results, use fresh, large shrimp, preferably wild-caught or sustainably raised. Fresh shrimp have a sweeter flavor and firmer texture, adding a luxury feel to the dish. If fresh isn’t available, frozen shrimp works just fine just be sure to thaw fully in cold water, then drain and pat dry before cooking to avoid excess water in your sauce. Avoid dried or pre-cooked shrimp here since they won’t deliver the tender, juicy bite needed.
Options for Ingredient Alternatives
- Butter can be swapped for olive oil or avocado oil for a lighter feel.
- Use white wine or chicken broth in place of heavy cream for a lower-calorie sauce.
- Fresh garlic can be replaced with garlic powder if you’re in a pinch.
- Try substituting sun-dried tomatoes with fresh cherry tomatoes roasted for a sweeter taste.
- For dairy-free or vegan versions, coconut milk works great but chill it first as it can separate and alter texture.
The Biggest Challenges While Cooking
- Shrimp overcooking: Cook shrimp just until pink and opaque to prevent a rubbery texture.
- Sauce separation: Add the cream while the sauce is still hot and stir gently; excessive heat can cause the sauce to curdle.
- Balancing spice: Start with less red pepper flakes and adjust to your preferred heat level.
- Clumpy sauce: Whisk continuously when adding cheese or cream to keep it smooth.
- Pasta timing: Cook pasta al dente and reserve pasta water to loosen the sauce if needed.
Storage & Freezing Instructions
Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to revive the sauce. For longer storage, freeze cooked pasta in portion-sized containers for up to 2 months. Thaw overnight in the fridge and reheat slowly to maintain texture. You can also freeze the sauce separately for more versatility.
Estimated Nutrition
The whole batch contains approximately:
- Calories: 1200–1400
- Protein: 80–90 grams
- Fat: 70–80 grams
- Carbohydrates: 100–110 grams
Per serving (serves 4):
- Calories: 300–350
- Protein: 20–22 grams
- Fat: 18–20 grams
- Carbohydrates: 25–28 grams
Ingredients
- 12 oz linguine or fettuccine pasta (340 g)
- 1 lb large shrimp, peeled and deveined (450 g)
- 2 Tbsp unsalted butter (28 g)
- 1 Tbsp olive oil (15 ml)
- 4 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- ½ cup sun-dried tomatoes, chopped (80 g)
- ½ tsp red pepper flakes (adjust to taste)
- ½ cup grated Parmesan cheese (50 g)
- Salt and pepper to taste
- 2 Tbsp fresh basil, chopped (optional)
- ½ cup chicken broth or white wine (120 ml)
Step-by-Step Instructions
- Boil a large pot of salted water and cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, drain pasta, and set aside.
- In a large skillet, heat butter and olive oil over medium heat. Add shrimp, season with salt and pepper, and sauté until pink and just cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- In the same skillet, add garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in chicken broth or white wine, scraping any browned bits from the pan. Let it reduce for 2-3 minutes.
- Lower the heat and stir in heavy cream and sun-dried tomatoes. Simmer gently until the sauce thickens slightly, about 3-4 minutes.
- Stir in the Parmesan cheese until it is melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Return the shrimp to the pan, add the pasta, and toss gently to coat everything in the sauce. Sprinkle with fresh basil and season with additional salt and pepper, if desired. Serve immediately.
Tips, Variations & Serving Ideas
- Add a splash of lemon juice for brightness before serving.
- Swap linguine for gluten-free pasta to suit dietary needs.
- Add spinach or kale for a nutritional boost.
- Underbake pasta slightly if you prefer a firmer bite.
- Garnish with toasted pine nuts for added crunch.
- Serve alongside garlic bread or a crisp green salad.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the sauce and shrimp separately, then reheat and combine with freshly cooked pasta to keep the texture fresh.
Q: Is there a way to make this recipe dairy-free?
A: Absolutely, substitute the heavy cream with canned coconut milk and use nutritional yeast instead of Parmesan.
Q: Can I use frozen shrimp?
A: Yes, just thaw completely, drain, and pat dry to avoid adding extra moisture to the sauce.
Save This for Later
If you love quick, delicious meals that feel like a special occasion, make sure to save and share this Marry Me Shrimp Pasta recipe on Pinterest. You’ll thank yourself next time dinner needs to be amazing with minimal effort.
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