Marry Me Shrimp Pasta
A creamy, garlicky, and sun-dried tomato-infused shrimp pasta that’s so irresistible it might just inspire a marriage proposal! This luxurious yet easy dish is ready in just 20 minutes—perfect for date nights, special occasions, or a delicious weeknight meal.
Ingredients
For the Pasta:
- 12 oz linguine or fettuccine
- Salt for boiling water
For the Shrimp:
- 1 lb large shrimp peeled & deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Sauce:
- 3 garlic cloves minced
- 1/2 cup sun-dried tomatoes chopped
- 1 cup heavy cream or half-and-half for a lighter version
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional, for heat
- 2 cups fresh spinach optional but recommended
- 1/2 cup reserved pasta water as needed
Instructions
Cook the Pasta
- Boil salted water in a large pot and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Sauté the Shrimp
- Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and black pepper, then cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
Prepare the Sauce
- In the same skillet, add minced garlic, sun-dried tomatoes, and red pepper flakes. Sauté for 1 minute until fragrant.
- Pour in heavy cream, add Parmesan cheese and Italian seasoning. Stir and simmer for 3–4 minutes until slightly thickened.
Combine Everything
- Add the cooked pasta and shrimp back into the skillet. Toss to coat in the sauce. Stir in spinach (if using) and let it wilt.
- If the sauce is too thick, add a bit of reserved pasta water until the desired consistency is reached.
Serve & Enjoy
- Plate immediately, garnish with extra Parmesan and fresh basil (optional). Serve warm!
Notes
- Don’t overcook the shrimp – they should be pink and slightly curled.
- For a lighter version, swap heavy cream for half-and-half or coconut milk.
- Want a spicier kick? Add more red pepper flakes.
- Make it extra rich by stirring in a tablespoon of butter at the end.
- Storage: Leftovers keep in the fridge for up to 3 days. Reheat with a splash of cream or broth to revive the sauce.