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A beautifully plated serving of creamy Marry Me Shrimp Pasta garnished with fresh herbs and served in a white bowl.
Isabella

Best Marry Me Shrimp Pasta

This decadent and creamy shrimp pasta features succulent butter-seared shrimp nestled in a rich sun-dried tomato and parmesan cream sauce. It is a restaurant-quality meal that is remarkably easy to prepare in under 30 minutes, making it perfect for both weeknight dinners and special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 12 oz linguine, penne, or fusilli pasta
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup freshly grated parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1/4 cup fresh basil leaves, torn or chiffonade
  • 1/2 cup reserved pasta water

Equipment

  • Large pasta pot
  • large skillet
  • Colander
  • whisk
  • Tongs or pasta fork
  • Chef’s knife
  • Cutting board
  • measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until it is just shy of al dente. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
  2. Pat the shrimp completely dry with paper towels. Season them with salt, pepper, and paprika.
  3. Heat the butter and olive oil in a large skillet over medium-high heat. Sear the shrimp for about 90 seconds per side until they turn pink and opaque. Immediately remove the shrimp from the pan and set aside to avoid overcooking.
  4. Lower the skillet heat to medium. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
  5. Stir in the chopped sun-dried tomatoes, dried oregano, and dried thyme. Pour in the chicken broth to deglaze the pan, using a spatula to scrape up the browned bits from the bottom.
  6. Slowly pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-5 minutes until the sauce begins to reduce and thicken.
  7. Whisk in the freshly grated parmesan cheese until it is completely melted and the sauce is velvety smooth.
  8. Add the cooked pasta and the seared shrimp back into the skillet. Toss everything together until the pasta is well-coated, adding a splash of the reserved pasta water if the sauce needs thinning.
  9. Garnish with fresh basil and an additional sprinkle of parmesan cheese. Serve immediately.

Notes

To ensure a smooth sauce, always use freshly grated parmesan rather than pre-shredded cheese. Watch the shrimp closely; they should form a loose 'C' shape when done—a tight 'O' shape means they are overcooked. For a brighter flavor, add a squeeze of fresh lemon juice just before serving. This dish pairs excellently with a crisp Pinot Grigio and crusty garlic bread.