Description
Marry Me Shrimp with Pasta is a creamy, flavorful dish featuring perfectly cooked shrimp tossed in a garlic-infused, Parmesan sun-dried tomato sauce with linguine pasta. This quick and easy skillet recipe delivers a delicious Italian-inspired meal in just 30 minutes, perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Shrimp
- 1 pound shrimp, peeled and deveined
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 3 teaspoons garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup sun-dried tomatoes, drained and chopped
- â…“ cup fresh basil, chopped
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
Garnish
- Additional fresh basil
Instructions
- Cook Pasta: Cook the linguine pasta according to the package directions until al dente. Drain well and set aside to keep warm.
- Season Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper to evenly coat the shrimp with the spices.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 6-8 minutes, turning occasionally, until they turn pink and are cooked through. Avoid overcooking. Remove shrimp from the skillet and set aside.
- Make Sauce: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Create Roux: Whisk in 3 tablespoons of all-purpose flour to the butter and garlic to form a roux. Cook for 1-2 minutes while whisking constantly to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in 2 cups chicken broth followed by 1 cup heavy cream. Continue whisking and heat the mixture until the sauce begins to thicken, forming a smooth base.
- Finish Sauce: Stir in 1 cup grated Parmesan cheese, 1 cup chopped sun-dried tomatoes, â…“ cup chopped fresh basil, 1 teaspoon paprika, 2 teaspoons Italian seasoning, and salt and pepper to taste. Whisk and cook the sauce until everything is well combined and creamy.
- Combine and Serve: Return the cooked shrimp to the skillet and add the drained linguine pasta. Toss everything in the sauce to coat evenly. Sauté for another 3-4 minutes to marry the flavors and reheat the dish thoroughly.
- Garnish and Serve: Garnish with additional fresh basil leaves and serve the Marry Me Shrimp with Pasta immediately while hot.
Notes
- Do not overcook shrimp to keep them tender and juicy.
- Use freshly grated Parmesan for the best flavor and creaminess.
- Sun-dried tomatoes add tanginess; adjust quantity based on your preference.
- Fresh basil enhances the flavor, but you can substitute with dried if needed (use less).
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
- Leftovers can be stored in the refrigerator for up to 2 days.
