I prepared this Marry Me Shrimp Pasta with succulent shrimp, garlic, sun-dried tomatoes, and Parmesan cheese, enriched by olive oil, chicken broth, and heavy cream. I love Creamy Seafood Pasta Recipes because they’re indulgent and satisfying, merging vibrant flavors into a luxurious, unforgettable meal. Every bite radiates comfort and elegance.

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I’ve always been a fan of dishes that pack a punch, and this Marry Me Shrimp Pasta really did not disappoint. When I first tried it, I was wowed by how the succulent shrimp merges with a creamy Parmesan sauce and tangy sun-dried tomatoes.

I started by briefly cooking 1 lb shrimp with a bit of olive oil and minced garlic, then tossed in roughly chopped sun-dried tomatoes. The sauce came together with a splash of chicken broth and a generous cup of heavy cream that blended perfectly with freshly grated Parmesan.

I added a pinch of red pepper flakes and seasoned with salt and pepper to get just the right kick. This dish is one of those creamy seafood pasta recipes that feels both indulgent and satisfying.

Finally, topping it with fresh basil leaves really elevated the flavors, making every bite something to remember and crave.

Why I Like this Recipe

This Marry Me Shrimp Pasta is one of those dishes that hits you right in the feels. Its creamy Parmesan sauce, tender shrimp and those bold sun-dried tomatoes make every bite feel like a special treat even though it’s super simple to whip up. I luv how the garlic and red pepper flakes kick it up a notch and the basil on top just wraps everything together in a really satisfying way.

1. I love how the creaminess of the sauce mixes with the tang of sun-dried tomatoes and spicy red pepper flakes, giving the dish a kick that makes me crave every bite.
2. I like that it’s easy enough to make even if im not a super fancy cook, but still totally impresses my friends and family.
3. I enjoy the texture combo – the shrimp stays juicy and tender while the pasta gets perfectly coated with that rich, delicious sauce.
4. I appreciate that i can tweak it a little each time, like adding a splash more cream or broth if the sauce gets too thick, making it feel like a recipe that’s truly mine.

Ingredients

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Shrimp: high in protein, low fat, adds sea-salty flavor with tender texture.
Pasta: abundant carbohydrates that give energy, holds sauce well and satisfies cravings.
Olive oil: healthy fats boost flavor, making garlic rich and the sauce silkier.
Heavy cream: adds richness and creaminess although its fat content is quite high.
Parmesan cheese: salty and savory, offers an umami punch that elevates the pasta dish.
Sun-dried tomatoes: bring tangy sweetness and chewiness, also adding a rich, vibrant color.
Red pepper flakes: contribute a subtle heat that lifts the creamy sauce while balancing flavors.
Fresh basil leaves: fresh an herbal garnish that adds aroma and a burst of color.

Ingredient Quantities

1 lb shrimp (peeled, deveined, and tails removed)

8 oz pasta (spaghetti or fettuccine works great)

2 tbsp olive oil

4 garlic cloves, minced

1/2 cup sun-dried tomatoes, roughly chopped

1/2 cup chicken broth

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/2 tsp red pepper flakes

Salt and pepper to taste

Fresh basil leaves for garnish

How to Make this

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1. Start by cooking your pasta in a big pot of salted boiling water until it gets to al dente, then drain and set aside.

2. While your pasta is cooking, heat up the olive oil in a large skillet on medium heat and add in the minced garlic and chopped sun-dried tomatoes.

3. When the garlic starts to get fragrant, toss in your shrimp and cook them for about 2 minutes per side until they turn pink.

4. Pour in the chicken broth and let the shrimp simmer for about 2 minutes so the flavors can mix together.

5. Lower the heat and stir in heavy cream. Let the sauce simmer for another 2 minutes.

6. Sprinkle in the freshly grated Parmesan cheese and red pepper flakes, stirring until the sauce starts to thicken.

7. Taste the sauce and add salt and pepper to your liking.

8. Mix the cooked pasta into the skillet with the sauce and shrimp, tossing everything evenly so all the pasta gets coated.

9. If the sauce ever gets too thick, feel free to add a splash of chicken broth or cream to reach your desired consistency.

10. Remove from heat and garnish with fresh basil leaves before serving and enjoy your amazing pasta!

Equipment Needed

1. A big pot for boiling pasta in salted water
2. A colander to drain the pasta
3. A large skillet for cooking the garlic, tomatoes, and shrimp
4. Measuring cups for the chicken broth and heavy cream
5. Measuring spoons for the olive oil and red pepper flakes
6. A cutting board and knife for mincing the garlic and chopping the sun-dried tomatoes
7. A spatula or wooden spoon for stirring the sauce
8. A grater for the Parmesan cheese
9. Tongs for tossing the pasta in the skillet if needed

FAQ

Q: Can i use a different pasta than spaghetti or fettuccine?

A: Yup, you can use other types like penne, but spaghetti or fettuccine work best with the sauce.

Q: Is it ok to use pre-cooked shrimp?

A: Not really, its best to use raw shrimp so they cook properly and keep all the flavor.

Q: How important is heavy cream in this recipe?

A: The heavy cream is key for that rich, smooth sauce, so its best not to skip it.

Q: Can i substitute chicken broth with something else?

A: Yes, if you dont have chicken broth you can use vegetable broth, but it might change the flavor a bit.

Q: How should i store leftovers?

A: Just put the leftovers in an airtight container and store it in the fridge. Reheat well before serving.

Marry Me Shrimp Pasta Recipe Substitutions and Variations

If you dont have shrimp, you could use scallops or even chicken for a twist on the recipe.
Instead of pasta like spaghetti, try using penne or a gluten-free option if thats what you prefer.
Not got chicken broth? Go with vegetable broth instead which works just as well in flavor.
If heavy cream isn’t available, you can mix half-and-half with a little butter or use coconut cream for a different but tasty result.
For the Parmesan, feel free to substitute Pecorino Romano if you want a sharper taste.

Pro Tips

1. Make sure to not overcook the shrimp cuz they tend to get rubbery really fast; once they turn pink its a clear sign to take them off the heat right away.
2. Keep a close eye on the garlic and sun dried tomatoes as they cook because if you let the garlic burn, it will give your whole dish a bitter taste.
3. If you find the sauce too thick, add a little extra chicken broth or cream a little bit at a time until you get the desired consistency.
4. For an extra burst of flavor, toss in chopped fresh basil right at the end instead of waiting too long; this keeps the basil fresh and vibrant in the dish.