Easy Marry Me Shrimp Pasta
This creamy, garlicky Marry Me Shrimp Pasta comes together in one skillet in 30 minutes. Sun-dried tomatoes and parmesan create a luscious sauce that clings to every noodle. Perfect for a quick weeknight dinner or date night.
Equipment
- Large Pot
- Large Skillet
- Tongs
- Microplane
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined
Pasta
- 12 oz linguine or fettuccine
Sauce
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup reserved pasta water
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp red pepper flakes (optional)
- to taste salt and black pepper
For serving
- fresh parsley or basil, chopped
- extra grated parmesan
Instructions
- Cook the linguine in well-salted water until al dente. Reserve 1 1/2 cups of the pasta water before draining. Set the pasta aside.
- While the pasta boils, pat the shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in your skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
- Reduce the heat to medium. Add the remaining 1 tbsp olive oil and the butter to the skillet. Toss in the chopped sun-dried tomatoes and cook for 1 minute, stirring. Add the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
- Pour in the heavy cream, scraping up any brown bits from the bottom of the pan. Let it come to a gentle simmer. Stir in the grated parmesan and 1/2 cup of reserved pasta water. Season with a pinch of salt and a few grinds of black pepper. Let it simmer for 2-3 minutes until it thickens enough to coat the back of a spoon.
- Add the cooked pasta and seared shrimp back to the skillet. Use tongs to toss everything in the sauce. If it seems too thick, add another splash of pasta water until silky.
- Serve immediately, divided among bowls. Top with extra parmesan, a sprinkle of red pepper flakes, and fresh parsley or basil.
Notes
Don't skip the pasta water — the starch helps the sauce cling. Grate your own parmesan to avoid a grainy sauce. Shrimp cook fast; pull them the second they turn opaque. Taste as you go since sun-dried tomatoes and parmesan add salt. Store leftovers in the fridge for up to 3 days; reheat on the stovetop with a splash of milk. Freezing is not recommended as the cream sauce may separate.