Marry Me Shrimp Pasta (Printer-Friendly)
Creamy shrimp pasta with rich sun-dried tomato sauce and fresh basil for weeknights or date nights.
# What You’ll Need to Cook:
→ Pasta
01 -
8 oz linguine or fettuccine, cooked al dente
→ Shrimp
02 -
1 lb large shrimp, peeled and deveined
03 -
1/2 tsp smoked paprika
04 -
1/4 tsp garlic powder
05 -
Salt and pepper, to taste
→ Sauce
06 -
2 tbsp unsalted butter
07 -
3 cloves garlic, minced
08 -
1/2 cup sun-dried tomatoes, chopped
09 -
1/2 cup chicken or vegetable broth
10 -
3/4 cup heavy cream
11 -
1/2 cup grated Parmesan cheese
12 -
1/2 tsp Italian seasoning
13 -
1/4 tsp red chili flakes
→ Finishing Touches
14 -
2 tbsp fresh basil, chopped
15 -
Extra Parmesan cheese, for garnish
# Steps to Prepare:
01 -
Toss shrimp with paprika, garlic powder, salt, and pepper. Sear over medium heat 2–3 minutes per side until opaque. Remove and set aside.
02 -
Boil pasta in salted water until al dente. Reserve 1 cup pasta water, drain and set aside.
03 -
In the same pan, melt butter and sauté garlic until fragrant, about 30 seconds. Stir in sun-dried tomatoes and cook 1 minute.
04 -
Pour in broth and bring to a simmer. Reduce heat and add cream, Parmesan, Italian seasoning, and red chili flakes. Simmer 3–5 minutes until slightly thickened.
05 -
Toss pasta in sauce, adding pasta water as needed. Return shrimp to pan and stir to warm through, about 1–2 minutes.
06 -
Top with fresh basil and extra Parmesan. Serve immediately while hot.
# Extra Cooking Tips:
01 -
Use high-quality oil-packed sun-dried tomatoes for best flavor.
02 -
Freshly grated Parmesan melts better than pre-shredded cheese.
03 -
Avoid overcooking shrimp—they should form a 'C' shape, not an 'O'.
04 -
Add a splash of reserved pasta water to loosen sauce if needed.
05 -
Enhance flavor by sautéing garlic in sun-dried tomato oil.