Marry Me Shrimp Pasta – Recipe | Madhu Savara
Some recipes don’t need a special occasion to feel special. Marry Me, Shrimp Pasta is one of them. A pan filled with sizzling garlic, butter, juicy shrimp, and a silky Parmesan cream sauce has a way of bringing everyone to the table before dinner is even announced. The aroma alone promises something worth waiting for, and the first bite never disappoints.
Servings 4 People
Calories 590kcal
Equipment
- Large heavy-bottomed skillet or sauté pan for cooking the shrimp and creamy Parmesan sauce evenly.Large pasta pot with a colander or strainer for boiling and draining the pasta.Wooden spatula or silicone spoon for gently stirring the sauce without scratching the pan.Measuring cups and measuring spoons for accurate ingredient quantities.Cheese grater for freshly grating Parmesan, which melts more smoothly and enhances the flavour.Kitchen tongs or pasta server for tossing the pasta evenly in the creamy sauce.
Ingredients
- 300 g spaghetti or linguine
- 400 g medium shrimp peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves finely chopped
- 1 small onion finely chopped
- 1 cup sun-dried tomatoes in oil drained and roughly chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon red chilli flakes adjust to taste
- 1 cup heavy cream
- ½ cup chicken broth or vegetable broth for a lighter option
- 1 cup freshly grated Parmesan cheese
- Fresh basil leaves torn for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti or linguine and cook until al dente, following the package instructions. Reserve ½ cup of the pasta cooking water, then drain and set aside.
- Cook the shrimp: Heat the olive oil and butter in a large heavy-bottomed skillet over medium heat. Season the shrimp with salt and black pepper. Cook for 2–3 minutes on each side, or until they turn pink and opaque. Transfer the cooked shrimp to a plate.
- Prepare the flavour base: In the same skillet, add the chopped garlic and onion. Sauté for 2–3 minutes until the onion becomes soft and the garlic is fragrant. Stir in the chopped sun-dried tomatoes, red chilli flakes, and Italian seasoning. Cook for another minute.
- Make the creamy sauce: Pour in the chicken broth and bring it to a gentle simmer. Add the heavy cream and cook for 3–4 minutes, stirring occasionally, until the sauce begins to thicken.
- Add the Parmesan: Stir in the grated Parmesan cheese and continue stirring until it melts completely, creating a smooth and creamy sauce.
- Combine everything: Add the cooked pasta and sautéed shrimp to the skillet. Toss gently until the pasta is evenly coated with the creamy sun-dried tomato sauce. If the sauce becomes too thick, stir in a little of the reserved pasta water until it reaches your preferred consistency.
- Garnish and serve: Sprinkle with fresh basil leaves and a little extra grated Parmesan cheese. Serve the Creamy Sun-Dried Tomato Shrimp Pasta immediately while hot.
Notes
Tips and Variations
Recipe Variations
- Marry Me Salmon Pasta: Replace the shrimp with bite-sized pieces of pan-seared salmon for a rich and flavourful seafood variation.
- Vegetarian Marry Me Pasta: Skip the shrimp and use sautéed mushrooms, zucchini, roasted bell peppers, or spinach for a hearty vegetarian version.
- Spicy Marry Me Shrimp Pasta: Increase the amount of red chilli flakes or add a few drops of your favourite hot sauce for extra heat.
- Chicken Marry Me Pasta: Swap the shrimp for grilled or pan-seared chicken breast to create a classic chicken version.
- Whole Wheat Pasta: Use whole wheat spaghetti or linguine for a fibre-rich and more wholesome meal.
- Gluten-Free Version: Substitute regular pasta with certified gluten-free spaghetti or linguine without changing the creamy sauce.
- Extra Creamy Pasta: Stir in a little more heavy cream or an extra handful of grated Parmesan cheese for a richer, silkier sauce.