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–+ servings
A tempting bowl of Marry Me Shrimp Pasta with juicy shrimp, sun-dried tomatoes, and fresh basil.

Marry Me Shrimp Pasta

This creamy and flavorful "Marry Me" Shrimp Pasta is a quick and delicious meal perfect for any night of the week. It features tender shrimp and pasta coated in a rich, sun-dried tomato cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz Linguine or fettuccine pasta
For the Shrimp and Sauce
  • 1 lb Large shrimp peeled and deveined
  • 2 tbsp Olive oil
  • 4 cloves Garlic minced
  • 1/2 cup Sun-dried tomatoes oil-packed, drained and chopped
  • 1 cup Heavy cream
  • 1/2 cup Chicken broth
  • 1/4 cup Parmesan cheese grated
  • 1/4 tsp Red pepper flakes optional
  • to taste Salt
  • to taste Black pepper
  • 2 tbsp Fresh basil chopped, for garnish

Equipment

  • Large skillet
  • Pot

Method
 

  1. Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
  3. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Cook for about 1 minute until fragrant.
  4. Pour in the heavy cream and chicken broth. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
  5. Stir in the grated Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Add the drained pasta and cooked shrimp back into the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Serve immediately, garnished with fresh basil.

Notes

For a richer flavor, you can add a splash of white wine to the skillet after cooking the garlic and sun-dried tomatoes, letting it reduce before adding the cream.

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