Description
Marry Me Shrimp Pasta is a quick, creamy, and flavorful dish made with shrimp, garlic, sun-dried tomatoes, and Parmesan cheese. It’s perfect for weeknights or date night dinners.
Ingredients
- 8 oz fettuccine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ cup sun-dried tomatoes (in oil), chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (optional for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve ½ cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat.
- Season shrimp with salt and pepper, cook for 1–2 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, sauté garlic, red pepper flakes, and sun-dried tomatoes for 1–2 minutes until fragrant.
- Add chicken broth and heavy cream, stir to combine, and bring to a simmer.
- Stir in Parmesan cheese until melted and smooth.
- Return shrimp to skillet, add cooked pasta, and toss to coat. Use reserved pasta water to thin the sauce if needed.
- Cook for another 2–3 minutes to heat through. Garnish with basil or parsley before serving.
Notes
- Adjust red pepper flakes to control spice level.
- Frozen shrimp can be used if thawed and patted dry.
- Use zucchini noodles or spaghetti squash for a low-carb version.
- For dairy-free, use coconut cream and nutritional yeast instead of Parmesan.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 215mg
