Marry Me Shrimp Pasta

Ah, let me tell you about a dish that feels like sheer romance wrapped in pasta. You know those nights when you want to impress someone special—or even treat yourself to something divine? This Marry Me Shrimp Pasta just might do the trick. It’s creamy, it’s comforting, and honestly, every time I make this, I whisper “I do” to my taste buds.

Let me take you on this flavorful journey, where shrimp dances with creamy sauce, and my secret weapons—sun-dried tomatoes and Parmesan—come swirling into play.

Why you’ll love this recipe

So, what makes this dish a go-to for me? To start, the blend of flavors is nothing short of a culinary love affair. The succulent shrimp, with its tender bite and sweet undertones, is enveloped in a rich cream sauce that hugs every strand of fettuccine like a warm embrace. Imagine a hint of tanginess from sun-dried tomatoes mingling with the nutty richness of Parmesan—this dish doesn’t just please; it mesmerizes.

And let’s face it, sometimes we crave something that feels indulgent but doesn’t take hours in the kitchen. This pasta dinner can go from raw ingredients to romantic dinner in less than 30 minutes. Perfect for those impromptu dinner dates or cozy evenings at home! With every clink of the fork against the bowl, you’ll wonder how something so delightful could be so easy.

Gather these ingredients

Alright, let’s gather our essentials! Here’s the lineup for our love-at-first-bite dish:

• 8 oz fettuccine: This wide noodle is your canvas. If you’re feeling adventurous, swap it out for whole wheat or gluten-free pasta for a different texture and flavor!
• 1 lb shrimp, peeled and deveined: Opt for fresh, if you can, or go for frozen—you’ll just want to thaw them beforehand. These guys are the stars of our show!
• 1 cup heavy cream: Oh, the creaminess! If you’re looking for a lighter version, half-and-half works too, but it won’t be quite as decadent.
• 1/2 cup sun-dried tomatoes, chopped: These little gems swim in flavor. Make sure to get the oil-packed kind for extra richness.
• 1 cup Parmesan cheese, grated: Go for freshly grated if you can; it melts better and infuses more flavor. You can also substitute it with Pecorino Romano for a sharper kick.
• 2 cloves garlic, minced: Garlic is the heartbeat of this dish, adding a fragrant warmth that’s hard to resist.
• 2 tbsp olive oil: A good quality oil can make a world of difference!
• Salt and pepper to taste: Simple, but ensure you season at each step—it’s crucial!
• Fresh parsley, for garnish: This adds a pop of color and freshness; never underestimate the power of a simple herb!

Preparing Marry Me Shrimp Pasta

Now for the fun part! Here’s how we bring this lovely dish to life:

1. Cook the fettuccine according to the package instructions. Drain and set aside. Don’t forget to save a bit of the pasta water—you might want to adjust the sauce with it later!

2. In a large skillet, heat the olive oil over medium heat. Toss in the minced garlic and sauté for about a minute until it becomes fragrant.

3. Add those beautiful shrimp to the skillet. Cook them until they turn pink and opaque—about 3-4 minutes. Give them room to breathe; if you crowd the pan, they won’t sear properly!

4. Now, stir in the sun-dried tomatoes and pour in the heavy cream. Bring the mixture to a gentle simmer. Simmering gives flavors a chance to mingle—it’s where the magic happens!

5. Reduce the heat a little and sprinkle in the Parmesan cheese. Stir until it melts and the sauce turns creamy and inviting. If you prefer a looser sauce, this is where you can add a splash of the reserved pasta water!

6. Toss in the cooked fettuccine, coating every piece of pasta in that luscious sauce. Trust me, you want each noodle to feel the love!

7. Season with salt and pepper to taste. Taste as you go; it’s your dish, after all!

8. Serve this dish hot, garnished with fresh parsley. Just look at that beauty—who wouldn’t want a plateful?

Serving suggestions

Let’s talk about how to make this dish pop on your table.

For a genuine restaurant-style experience, serve this pasta in shallow bowls. Drizzle some olive oil on top and sprinkle extra Parmesan and fresh parsley for that finishing touch. Pair it with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness, and maybe some garlic bread on the side for good measure—because who can resist a bit of bread for dipping?

Feeling fancy? A glass of chilled white wine—like Sauvignon Blanc—could complement the flavors beautifully.

Keeping leftovers fresh

How to store your leftover masterpiece is just as important as how to make it!

Once it cools, keep any extras in an airtight container. It’ll last in the fridge for about 3 days. To reheat, add a splash of cream or broth before warming it gently on the stove. Microwaving is doable too, but I suggest doing it in short intervals to avoid overcooking the shrimp.

If you want to stash it in the freezer, it should hold up for about 2 months. However, be warned that cream sauces can change in texture when frozen.

Pro chef tips

Here are a few nuggets of wisdom from my kitchen to yours:

• Don’t skip the salt in the pasta water! It’s your chance to infuse flavor into the noodles.
• If you’re tight on time, pre-chopped garlic and pre-cooked shrimp can save those precious moments—just watch the cooking time so they don’t get rubbery!
• Want a little heat? Add a pinch of red pepper flakes with the garlic to give the dish an extra boost.
• Fresh herbs like basil or chives can elevate the experience, so feel free to swap out the parsley for something that sings to you.

Creative Twists

Now, let’s think outside the box a little.

How about adding some veggies like spinach or asparagus? Toss them in during the last couple of minutes of cooking for added nutrition and texture. Or, try infusing the cream with lemon zest for a zesty lift! You could even trade the shrimp for scallops or chicken if you’re feeling adventurous—and yes, roasted cherry tomatoes would make a fabulous substitute for sun-dried if you prefer fresh.

Common questions

You may be asking yourself:

• Can I use frozen shrimp? Yes! Just make sure to thaw them completely and pat them dry before cooking.
• What if I don’t have sun-dried tomatoes? Cot her roasted red peppers for a different yet delicious take.
• How many servings does this make? It serves around 4, depending on appetites!
• Can I make this pasta ahead of time? You can prep the sauce ahead, but it’s best to add freshly cooked pasta just before serving.
• Is this dish kid-friendly? Absolutely! They might just fall in love with it too!

With all these heartfelt touches and tips, I encourage you to roll up your sleeves and dive into this delicious adventure. Give this Marry Me Shrimp Pasta a whirl tonight—it might just win over a few hearts in the process! Don’t forget to share your results or any twists you make; after all, we’re all in this culinary journey together!

Print Recipe

0 Add to Favorites

Marry Me Shrimp Pasta

Cooking Method: Sauteing, Simmering Courses: Comfort Food, Dinner, Main Course Recipe Keys: Dairy D Delicious High Protein Pescetarian Quick Meals

Difficulty: Intermediate Prep Time Cook Time Rest Time 3 mins Total Time 30 hrs 3 mins

Servings: 4 Estimated Cost: $ 15 Calories: 600

Best Season: Suitable throughout the year

Description

Marry Me Shrimp Pasta is a flavorful combination of shrimp, creamy sauce, sun-dried tomatoes, and Parmesan, served over tender fettuccine. This dish is quick to prepare and perfect for impressing someone special.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 8 oz fettuccine (Can substitute with whole wheat or gluten-free.)
• 1 lb shrimp, peeled and deveined (Use fresh or thawed frozen shrimp.)
• 1 cup heavy cream (Half-and-half can be used for a lighter version.)
• ¹⁄₂ cup sun-dried tomatoes, chopped (Use oil-packed for extra richness.)
• 1 cup Parmesan cheese, grated (Freshly grated melts better.)
• 2 cloves garlic, minced (Essential for flavor.)
• 2 tbsp olive oil (Use good quality oil.)
• Salt and pepper (To taste.)
• Fresh parsley (For garnish.)

Instructions

Cooking the Pasta

1. Cook the Fettuccine

   Cook the fettuccine according to the package instructions. Drain and set aside, saving a bit of the pasta water.
   Mark as complete

Making the Sauce

1. Sauté the Garlic

   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.
   Mark as complete

2. Cook the Shrimp

   Add shrimp to the skillet. Cook until pink and opaque, about 3-4 minutes.
   Don’t crowd the pan.
   Mark as complete

3. Add Cream and Cheese

   Stir in sun-dried tomatoes and heavy cream. Bring to a gentle simmer. Add Parmesan cheese and stir until melted and creamy.
   Adjust with reserved pasta water if needed.
   Mark as complete

4. Combine with Pasta

   Toss in the cooked fettuccine to coat with sauce. Season with salt and pepper to taste.
   Mark as complete

Serving the Dish

1. Plate and Garnish

   Serve hot, garnished with fresh parsley.
   Add extra Parmesan and olive oil for richness.
   Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 44g68%

Saturated Fat 24g120%

Trans Fat 0g

Cholesterol 190mg64%

Sodium 800mg34%

Potassium 570mg17%

Total Carbohydrate 40g14%

Dietary Fiber 3g12%

Sugars 2g

Protein 25g50%

---

Vitamin A 800 IU

Vitamin C 4 mg

Calcium 300 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 5 mcg

Thiamin 0.2 mg

Riboflavin 0.4 mg

Niacin 5 mg

Vitamin B6 0.3 mg

Folate 45 mcg

Vitamin B12 2 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 400 mg

Iodine 0 mcg

Magnesium 20 mg

Zinc 1 mg

Selenium 30 mcg

Copper 0.2 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp pasta, creamy pasta, romantic dinner, quick pasta recipe