Marry Me Shrimp Pasta
They say the way to someone's heart is through their stomach—and Marry Me Shrimp Pasta might just be the ultimate proposal. It's bold, comforting, and impossible to resist.
What makes Marry Me Shrimp Pasta a standout? It’s all in the layers of flavor. From the briny sweetness of the shrimp to the creamy, dreamy sauce that clings to every strand of pasta, this dish is a symphony of tastes and textures.
Sun-dried tomatoes add a punch of umami and a subtle tang that cuts through the richness of the sauce. Heavy cream and Parmesan is a luxurious combination. The Parmesan melts into the cream, creating a silky sauce that hugs every bite. The fresh basil brings a pop of herbaceousness, while the lemon zest and juice brighten the entire dish with a zesty touch. Shrimp might be small, but it packs a big flavor punch. Searing it with smoked paprika gives it a slightly smoky, spicy edge that complements the creamy sauce beautifully.
Marry Me Shrimp Pasta is made for cozy nights in. Pair it with a crisp glass of Sauvignon Blanc or a light Pinot Grigio to enhance the dish’s creamy and tangy notes. And if you’re feeling fancy, a simple side salad or some garlic bread completes the meal.
While it looks and tastes like a labor of love, this dish comes together faster than you’d expect. It’s rich yet balanced, indulgent yet approachable—a reminder that sometimes, the simplest ingredients can create the most magical dishes.
Marry Me Shrimp Pasta
Ingredients
- 8 oz pasta (spaghetti, fettuccine, or linguine)
- 1 tbsp olive oil
- ½ tbsp of oil from the sun-dried tomato jar (optional)
- 1 lb large shrimp, peeled and deveined
- salt and black pepper, to taste
- ½ tsp smoked paprika
- 3 cloves garlic, minced
- ½ medium yellow onion, finely chopped
- ½ cup sun-dried tomatoes, chopped (oil-packed preferred)
- ¼ cup dry white wine (optional)
- 1 cup heavy cream
- ¾ cup chicken broth
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp Italian seasoning
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh basil, chopped, plus extra for garnish
- 1 tbsp lemon zest, plus juice of half a lemon
Instructions
- Cook pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- In a large skillet, heat olive oil and sun-dried tomato oil over medium-high heat. Season shrimp with smoked paprika, salt, and black pepper, then add to the skillet. Sear for 1-2 minutes on each side until they’re just pink and opaque. Remove from skillet and set aside.
- In the same skillet, add a bit more oil if needed, then sauté the onion for 2-3 minutes until soft. Add garlic and cook until fragrant, about 1 minute. (Optional: Add a splash of dry white wine here, and let it simmer until mostly evaporated.)
- Stir in sun-dried tomatoes, red pepper flakes, and Italian seasoning, letting the tomatoes soften and release flavor.
- Pour in chicken broth and heavy cream, stirring well. Reduce heat to low and allow the sauce to simmer for about 5 minutes or until it begins to thicken. Stir in the lemon zest for a bright touch.
- Add Parmesan cheese gradually, stirring constantly until the cheese melts into the sauce, making it smooth and creamy. Taste and adjust seasoning.
- Add the cooked pasta and shrimp back to the skillet, tossing everything to coat in the sauce. Add reserved pasta water a bit at a time if the sauce is too thick.
- Stir in fresh basil and a squeeze of lemon juice for a final pop of flavor. Garnish with extra Parmesan and basil.
- Serve immediately with a pinch of extra red pepper flakes or lemon zest if you like. Enjoy!
