Creamy Marry Me Shrimp Pasta
A delicious and creamy shrimp pasta perfect for date nights or family gatherings, combining tender shrimp with a velvety cream sauce and al dente pasta.
Ingredients
For the Pasta
- 8 oz penne pasta Can substitute with fettuccine or spaghetti.
For the Shrimp
- 1 lb shrimp, peeled and deveined Wild-caught shrimp recommended for best flavor.
For the Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter Use room temperature butter.
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped Use ones packed in oil for more flavor.
- 1 cup heavy cream Half-and-half can be substituted for a lighter option.
- 1/2 cup grated Parmesan cheese Freshly grated works best.
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes Optional for those who enjoy spice.
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil, then cook the penne until al dente, about 10-12 minutes. Drain and reserve 1/2 cup of pasta water.
Cooking the Shrimp
- In a large skillet over medium-high heat, melt 1 tablespoon of olive oil with 1 tablespoon of butter. Season the shrimp with salt and pepper. Cook for 1-2 minutes on each side until pink and opaque. Remove shrimp and set aside.
Making the Sauce
- In the same skillet, add remaining olive oil and butter. Sauté minced garlic for 30 seconds until fragrant, then add sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and whisk in the Parmesan cheese. Stir in Italian seasoning and red pepper flakes. Let the sauce simmer for 3-4 minutes until it thickens.
Combining Ingredients
- Toss the drained pasta into the skillet, mixing with the sauce and adding reserved pasta water if needed for desired consistency.
- Fold the shrimp back into the skillet and heat through for another minute or two.
Serving
- Serve the Creamy Marry Me Shrimp Pasta hot, garnished with fresh parsley.
Notes
Timing is key to keep everything hot. Don’t overcook the shrimp to prevent rubberiness. For storage, leftovers can be kept in the fridge for 2-3 days.