Description
Creamy, garlicky Marry Me Shrimp Pasta with sun-dried tomatoes, tender shrimp, and a luscious Parmesan cream sauce, ready in 30 minutes. Trust me, you are going to love this, it is worth every bite.
Ingredients
Scale
- 12 oz fettuccine or linguine
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 tsp crushed red pepper flakes
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp fresh basil, chopped
- 1 tbsp lemon juice
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil for the pasta and heat a large skillet over medium heat.
- Combine Ingredients: Cook the pasta until al dente according to package directions. While pasta cooks, add olive oil to the hot skillet and sear shrimp 2 to 3 minutes per side until pink and opaque, then remove shrimp and set aside.
- Prepare Your Cooking Vessel: In the same skillet melt butter, add minced garlic and sauté until fragrant, then add chopped sun-dried tomatoes and crushed red pepper flakes and cook for about 1 minute.
- Assemble the Dish: Pour in chicken broth and heavy cream, stirring to combine. Add grated Parmesan and Italian seasoning, stirring until the cheese melts and the sauce becomes smooth.
- Cook to Perfection: Let the sauce simmer gently until it thickens slightly, about 2 to 4 minutes. Return the cooked shrimp to the skillet and stir to coat in the sauce.
- Finishing Touches: Add the drained pasta directly into the skillet, tossing to combine and using reserved pasta water if needed to loosen the sauce. Stir in lemon juice and fresh basil, and taste to adjust salt and pepper.
- Serve and Enjoy: Plate the pasta immediately, garnish with extra Parmesan and basil, and serve warm. Enjoy right away.
Notes
- Reserve about 1/2 cup pasta cooking water to adjust sauce consistency if needed.
- Pat shrimp dry before searing to get a better color and texture.
- Use freshly grated Parmesan for best melting and flavor.
- To reheat leftovers gently add a splash of cream or broth to revive the sauce.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 560
- Sugar: 3.5 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2.5 g
- Protein: 34 g
- Cholesterol: 220 mg