Dreamy “Marry Me” Shrimp Pasta: 35 Mins

Okay, let me tell you about a recipe that’s *seriously* changed my weeknight dinners – it’s my go-to “Marry Me” Shrimp Pasta. This dish is like a warm hug in a bowl, with the creamiest, dreamiest sauce you’ve ever tasted, studded with perfectly cooked shrimp and just the right amount of sun-dried tomato zing. Honestly, the first time I made this, my partner took one bite and said, “You can marry this pasta!” And poof, the name stuck! It’s become our special occasion meal, even when it’s just a Tuesday.

Why You’ll Love This “Marry Me” Shrimp Pasta

This dish isn’t just dinner; it’s an experience! Here’s why it’s earned such a special place in my heart (and kitchen):

• Incredibly Creamy & Flavorful: We’re talking rich, luxurious sauce that coats every strand of pasta. That perfect balance of heavy cream, Parmesan, garlic, and sun-dried tomatoes is pure magic.
• Surprisingly Easy: Don’t let the fancy name fool you! This is totally doable on a weeknight. Most of the magic happens in one skillet, meaning less cleanup – score!
• Quick to Make: Ready in about 35 minutes, so you can go from craving to devouring pretty darn fast. Perfect for those nights when hunger strikes hard.
• Impressive Enough for Guests: Want to wow your friends or a date? This pasta is your secret weapon. It looks and tastes like a restaurant-quality meal but without all the fuss.
• Totally Customizable: Love a little heat? Add more red pepper flakes! Not a fan of shrimp? Swap it out. This recipe is super forgiving and happy to adapt to your tastes.

Gather Your Ingredients for “Marry Me” Shrimp Pasta

Okay, gathering everything you need is half the fun! Trust me, having all your ingredients prepped and ready makes the actual cooking so much smoother, especially for this creamy pasta. It means you can just focus on that delicious sauce coming together.

Here’s what you’ll need:

• 1 pound large shrimp – peeled and deveined, of course! Make sure they’re nice and ready to go.
• 8 ounces pasta – linguine or fettuccine are my faves here because they hold that sauce so well, but use whatever pasta shape makes your heart sing!
• 2 tablespoons olive oil – your standard good quality olive oil will do the trick.
• 4 cloves garlic – minced up nice and fine. Don’t be shy with the garlic!
• 1/2 cup sun-dried tomatoes – I like them chopped up. They add this amazing chewy texture and concentrated flavor.
• 1/4 teaspoon red pepper flakes – just a little pinch to give it a subtle warmth.
• 1 1/2 cups heavy cream – this is where the magic happens for that super creamy sauce!
• 1/2 cup grated Parmesan cheese – make sure it’s the real stuff, grated yourself if you can – it melts so much better.
• 1/4 cup fresh basil – chopped up for that burst of fresh herby goodness.
• Salt and black pepper – to taste, obviously!

Step-by-Step Guide to Making “Marry Me” Shrimp Pasta

Alright, let’s get cooking! This recipe is actually pretty straightforward, and honestly, the steps flow so nicely, you’ll feel like a pro chef in no time. The key is just to have everything prepped (that’s what we call ‘mise en place’ in fancier kitchens!) so you can just move from one delicious step to the next. You’ve got this!

Preparing the Pasta Base

First things first, let’s get that pasta going! Start by cooking your pasta according to the package directions. You want it perfectly al dente, you know, with just a tiny bit of bite. While that’s bubbling away, go ahead and grab your largest skillet – this is where all the magic for our creamy sauce is going to happen. Oh, and super important: before you drain that pasta, make sure to reserve about a cup of that starchy pasta water. It’s your secret weapon for getting the sauce just right!

Cooking the Shrimp and Building the Creamy Sauce

Now for the star! Heat up your olive oil in that big skillet over medium heat. Toss in your beautiful shrimp and cook them for just a couple of minutes on each side until they turn a pretty pink and are opaque. Don’t overcook them, or they’ll get tough! Once they’re done, scoop them out and set them aside. In that same skillet, add your minced garlic – careful not to burn it, just a minute or so until it smells amazing. Then, toss in those chopped sun-dried tomatoes and the red pepper flakes for a little kick. Pour in the heavy cream and let it simmer gently, thickening just slightly. This usually takes about 5 minutes. Finally, stir in that grated Parmesan cheese until it’s all melted and smooth. Season it up with salt and pepper to your liking!

Combining and Finishing Your “Marry Me” Shrimp Pasta

This is the grand finale! Add your cooked shrimp back into that luscious sauce. Then, add your drained pasta right into the skillet with the sauce and shrimp. Toss everything together gently until every strand of pasta and every shrimp is coated in that glorious creaminess. If it looks a little too thick, don’t panic! Just add a splash or two of that reserved pasta water until you reach your perfect sauce consistency. Stir in your fresh, chopped basil right at the end for that pop of freshness. And there you have it – your absolutely mouthwatering “Marry Me” Shrimp Pasta is ready to be devoured!

Tips for Perfect “Marry Me” Shrimp Pasta

Okay, so you’ve got the ingredients, you’re ready to go, but how do you make SURE this “Marry Me” Shrimp Pasta is absolutely perfect every single time? Trust me, I’ve made this dish enough times to have a few tricks up my sleeve! These little tips will take your pasta from good to absolutely unforgettable. It’s all about those little details that make a big difference.

First off, don’t skimp on the quality of your shrimp. Fresh, plump shrimp make all the difference. If you’re using frozen, make sure they’re completely thawed and patted dry. Also, when it comes to pasta, I’ve found that using the right kind really helps the sauce grab on. My personal favorites are linguine or fettuccine because they have that nice surface area, but you can find my top picks for creamy sauces here. So many people ask me about the sun-dried tomatoes – use the ones packed in oil if you can, and give them a good chop! They release their flavor so much better.

Ingredient Notes and Substitutions

Sometimes, a recipe calls for a specific ingredient, and you just gotta know *why*, right? Or maybe you’re missing something and need a quick swap! Let’s talk about a couple of things in this “Marry Me” Shrimp Pasta that are worth a little chat.

Those sun-dried tomatoes? They are like little flavor bombs! They bring this intense, sweet-tart tomato taste and a chewy texture that you just can’t get from regular tomatoes. If you can’t find them, you *could* use about 1/4 cup of tomato paste for a similar concentrated flavor, but honestly, the texture will be different. For the heavy cream, if you’re trying to lighten things up a bit, you can try using half-and-half, but be warned – the sauce won’t be *as* luxuriously creamy. And for the shrimp, if you’re not a seafood fan, cooked chicken or even scallops work beautifully here!

Serving and Storage Suggestions

This “Marry Me” Shrimp Pasta is truly at its best fresh, right out of the pan. I love serving it with a simple side salad with a light vinaigrette to cut through all that richness, or maybe some crusty bread for dipping up any extra sauce – because you *will* want to sop up every last drop! Garlic bread is never a bad idea either, if you ask me.

Now, if you happen to have any leftovers (which is rare in my house!), storing them is easy. Just pop them into an airtight container in the fridge. It should keep well for about 2-3 days. To reheat, gently warm it up on the stovetop over low heat, adding a tiny splash of milk or cream if it seems a bit thick. Microwaving is also an option, but I find the stovetop method keeps the sauce from getting quite so gloopy.

Frequently Asked Questions about “Marry Me” Shrimp Pasta

Got questions about this dreamy pasta? I’ve got answers! Making this “Marry Me” Shrimp Pasta truly is a joy, and I want to make sure you have all the info you need to make it perfectly. Here are some things people often ask me:

Can I make this “Marry Me” Shrimp Pasta ahead of time?

It’s best enjoyed fresh! While you *can* make the sauce ahead and store it in the fridge, I really recommend cooking the pasta and combining everything just before serving for the ultimate texture and creamy consistency. Reheating can sometimes make the sauce a bit separated.

What can I serve with “Marry Me” Shrimp Pasta?

Oh, absolutely! A crisp green salad with a light vinaigrette is perfect to balance the richness. Crusty bread for soaking up that amazing sauce is a must. Some garlic bread or even some steamed asparagus would also be lovely additions!

Is “Marry Me” Shrimp Pasta spicy?

This recipe has just a *hint* of warmth from the red pepper flakes, nothing too intense. It’s more for flavor depth than heat. If you love a good kick, feel free to add more red pepper flakes or even a pinch of cayenne pepper!

Nutritional Information

Alright, let’s talk numbers, because even though this dish is pure indulgence, it’s nice to have an idea of what you’re working with! Keep in mind that these are just estimates, and the exact amounts can totally vary depending on the specific brands you use and how you whip it all up. But for a serving of this dreamy “Marry Me” Shrimp Pasta, you’re generally looking at around:*

• Calories: About 750
• Fat: Around 50g (with about 30g being saturated fat – hello, cream and cheese!)
• Protein: Roughly 30g (thanks to that delicious shrimp!)
• Carbohydrates: About 50g
• Sugar: Around 5g
• Sodium: Roughly 500mg

It’s rich, it’s decadent, and it’s absolutely worth it for the flavor!

Share Your “Marry Me” Shrimp Pasta Creation!

Okay, now it’s YOUR turn! Have you made this “Marry Me” Shrimp Pasta? I would absolutely LOVE to hear all about it! Seriously, drop a comment below and tell me how it turned out for you. Did you tweak something? Did your family fall in love with it too? And if you snap a pic, please tag me on social media – seeing your culinary masterpieces makes my day! Your feedback helps everyone, so don’t be shy!

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