Marry Me Shrimp Pasta
This dish has a fun name for a reason — it’s creamy, garlicky, slightly spicy, and indulgent enough to make anyone want to propose. Perfect for date night or an impressive weeknight dinner.
🛒 Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz pasta (fettuccine, linguine, or spaghetti)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons sun-dried tomatoes, chopped (optional, adds sweetness)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
🥣 Instructions
- Cook pasta:
Cook pasta according to package directions. Drain and set aside, reserving ½ cup pasta water. - Cook shrimp:
In a large skillet over medium heat, heat olive oil. Season shrimp with salt and pepper. Cook 2–3 minutes per side until pink and opaque. Remove and set aside. - Make the sauce:
In the same skillet, add garlic and red pepper flakes. Sauté 30 seconds until fragrant.
Add heavy cream, chicken broth, and Italian seasoning. Bring to a simmer for 3–4 minutes. - Add cheese & tomatoes:
Stir in Parmesan cheese and sun-dried tomatoes. Adjust consistency with reserved pasta water if needed. - Combine:
Return shrimp to the skillet and toss with the sauce. Add pasta and mix until coated. - Serve:
Garnish with fresh parsley and extra Parmesan. Serve immediately.
🧑🍳 Tips
- Use fresh shrimp for the best flavor; frozen works fine if thawed and patted dry.
- Adjust red pepper flakes based on your heat preference.
- A splash of white wine in the sauce adds depth.
- Can substitute half-and-half for heavy cream if you want it lighter.
If you want, I can also give you a one-pan skillet version, a crockpot creamy version, or a low-carb zoodle version.
Do you want me to make one of those versions?
